Ingredients
| 1-3/4 cup | unbleached flour, sifted | | 2 cups | sugar | | 3/4 cup | baking cocoa | | 2 tsp. | baking soda | | 1 tsp. | baking powder | | 1 tsp. | salt | | 2 | eggs | | 1/2 cup | vegetable oil | | 1 cup | black coffee (strong) | | 1 cup | buttermilk | | 1 tsp. | vanilla extract |
Hundred Dollar Frosting
| 1/4 cup | butter or | | margarine | | 3 oz. | semisweet chocolate | | 1 | egg | | 2 cups | Confectioners' sugar | | 1 tbsp. | vanilla | | 1 tbsp. | lemon juice | | 1 cup | walnuts, chopped |
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Instructions
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter intogreas ed 13x9x 2-inch baking pan. Bake in preheated 350°F oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares.
Frosting:
Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.
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