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This recipe, from Cynthia Avice of Lusby, Maryland, calls for a cup of freshly brewed coffee to be added to the batter. You won't taste it in the finished cake; the coffee is there to intensify the flavor of the chocolate.

Source: Everyday Food, September 2005
Total Time Prep Servings



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How would you rate this recipe?
  • Sienna
    17 MAR, 2013
    This cake was good, but turned out super sweet and not very chocolate-y. I enjoyed the cake itself, albeit not very dark, however the frosting tasted like fudge! It was so sweet that it overpowered the chocolate. Next time I would find a different, creamier, and darker-chocolate frosting. Seriously, 2 1/2 cups confectioner's sugar is way over the top.
  • Mimi001
    23 JUL, 2011
    this cake turned out with a lovely texture. I baked the layers barely 30 minutes to ensure a moist tender cake. I also tweaked the frosting by using 1/3 cup sour cream in place of the 1/3 cup milk, but added 1 plusTBS milk to get a nice spreading consistency. I baked this for my sister in love when she came home from the hospital.This cake made everyone feel better! Thanks for sharing.
  • tudorfarmgirl
    9 JAN, 2009
    I am glad the directions are updated. This is a wonderful cake. I get asked for the recipe frequently. Many people ask me to bring this cake. It's become a staple.
  • Alison
    22 AUG, 2008
    The directions and ingredients have been updated and are now correct. Enjoy your cake!
  • grace26
    15 JUN, 2008
    Terrible directions!!!! What is the powdered sugar, vanilla extract

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