Mix your favourite instant coffee with Hershey's cocoa to create the ultimate Black Magic Cake to satiate your sweet tooth and caffiene fix all in one. Try it!
Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round cake pans or one 9 x 13-inch (3.5 L) baking pan.
Stir sugar with flour, cocoa, baking soda, baking powder and salt in a large bowl. Add eggs, buttermilk, coffee, oil and vanilla. Beat with an electric mixer, on medium speed, for 2 minutes; batter will be thin. Divide batter evenly between prepared pans.
* To sour milk: Use 1 tbsp (15 mL) white vinegar plus milk to equal 1 cup (250 mL).
Bake for 30 to 35 minutes for round pans (35 to 40 minutes for large pan) or until wooden pick inserted in centre comes out clean. Cool, in pans, on a rack for 10 minutes. Turn cakes out and cool completely. Frost (if using) as desired.