10/6

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Chocolate Cake

2 eggs
1 cup white sugar
2 Tbsp. butter, softened
1 cup vegetable oil
1/2 cup unsweetened cocoa powder
1/2 cup buttermilk
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 cup boiling water
1 cup semisweet chocolate chips

1/2 cup butter, softened
1 cup confectioners' sugar
2/3 cup unsweetened cocoa powder
1 tsp. vanilla extract
2 Tbsp. milk
1 Tbsp. strong brewed coffee

1. Preheat oven to 350 degrees. In a large mixing bowl, add the following ingredients one at a time, beating well after each addition: eggs, white sugar, 2 Tbsp. butter or margarine, oil, 1/2 cup cocoa, buttermilk and vanilla.

2. Sift the flour, baking powder, baking soda and salt; add to the sugar and egg mixture. Blend well. Fold in the boiling water.

3. Place batter in 2 greased and floured 8 inch round cake pans. Sprinkle 1/2 cup chocolate chips over each pan. Bake at 350 degrees for 25 minutes. Cool.

4. To make icing: Beat together 1/2 cup butter or margarine, confectioners' sugar and 2/3 cup cocoa; add 1 Tsp. vanilla, the milk and the coffee. Beat until very smooth. Add more confectioners' sugar until you obtain the desired consistency. Spread on cake.