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387 calories per serving view nutrition facts
16 servings
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| 1 3/4 | cup | flour, unbleached all-purpose | sifted |
| 2 | cups | sugar | |
| 3/4 | cups | cocoa powder | baking |
| 2 | teaspoons | baking soda | |
| 1 | teaspoon | baking powder | |
| 1 | teaspoon | salt | |
| 2 | each | eggs | |
| 1/2 | cup | vegetable oil | |
| 1 | cup | coffee | black, strong |
| 1 | cup | buttermilk | |
| 1 | teaspoon | vanilla extract | |
| 1/4 | cup | butter | or regular margarine |
| 3 | ounces | chocolate (semi-sweet) | 3 blocks |
| 1 | each | egg | Large |
| 2 | cups | powdered sugar | |
| 1 | tablespoon | vanilla extract | |
| 1 | tablespoon | lemon juice | |
| 1 | cup | walnuts | Chopped |
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.
THIS IS BY FAR THE MOISTEST CAKE I HAVE EVER MADE. MY FRIENDS RAVED ABOUT IT FOR DAYS.
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| % Daily Value* | |
| Total Fat 17.0g | 26% |
| Saturated Fat 4.0g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 266mg | 11% |
| Total Carbohydrate 57.0g | 19% |
| Dietary Fiber 2.0g | 10% |
| Sugars 43.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 3% | Vitamin C | 1% | |
| Calcium | 4% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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