INGREDIENTS:
1½ cups white sugar
1½ cups all-purpose
flour
¾ cup unsweetened cocoa
powder
¾ teaspoons baking
powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
¾ cup buttermilk*
3 Tbls oil
1 teaspoons vanilla
extract
* If you don't have buttermilk, put 1 tsp vinegar in ¾ cup milk; let sit for 3-5 minutes.
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two nine inch round pans...or line 24 muffin tin cups with
paper cupcake liners.
2. In a large bowl, stir together the sugar, flour,
cocoa, baking powder, baking soda and salt. Add the eggs, buttermilk, oil and
vanilla, mix for 2 minutes on medium speed of mixer. Pour evenly into the
prepared pans.
3. Bake 35 minutes (20 minutes for cupcakes), or
until the cake tests 'done' with a toothpick. Cool in the pans for 10 minutes,
then remove to a wire rack to cool completely.
