Hershey's Black Magic Cake
For the cake:
1¾ cups unsifted all-purpose four
2 cups sugar
¾ cup Hershey’s Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong coffee
1 cup buttermilk or sour milk*
½ cup vegetable oil
1 teaspoon vanilla
Combine dry ingredients in large mixer bowl. Add remaining ingredients; beat at medium speed 2 minutes (batter will be thin). Pour into a greased and floured 13x9x2-inch pan. Bake at 350° for 35 to 40 minutes or until cake tester comes out clean. Cool completely and frost.
For the icing:
Combine in a small boiler:
2/3 cup peanut butter
1/2 cup butter cut into slices
1/4-1/3 cup milk
Cook this all together over low heat until well incorporated. Simmer for about 15 seconds. Pour into mixer. Beat in 1/2 cup cocoa. Once well incorporated, alternate in 1/4 cup milk with 2-3 cups sifted powdered sugar. Add in 1 tsp vanilla. Beat with paddles well for several minutes.
