Black Magic Cake Recipe

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Black Magic Cake Ingredients

1 3/4 cup flour, unbleached, sifted
2 cup sugar
3/4 cup cocoa, baking
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 each eggs, large
1/2 cup vegetable oil
1 cup coffee, black, strong
1 cup buttermilk
1 tsp vanilla extract

HUNDRED DOLLAR FROSTING

1/4 cup butter or regular margarine
3 oz semisweet chocolate, 3 blocks
1 each egg, large
2 cup confectioners' sugar
1 tbsp vanilla
1 tbsp lemon juice
1 cup walnuts, chopped

A Recipe for
Black Magic Cake

Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

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This Recipe for Black Magic Cake is one of thousands in the Recipes-to-go Dessert Cookbook.

Food Tip
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Black Magic Cake Recipe
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This is a recipe for Black Magic Cake from the recipe cookbook of Recipes-to-go (Dessert)

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Black Magic Cake

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

Black Magic Cake Directions

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 into greased 13 x 9 x 2-inch baking pan. Bake
in preheated 350 degree oven for 40 minutes or until the cake tests
done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut
into squares. HUNDRED DOLLAR 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.

Serves: 16

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Black Magic Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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