from the kitchen of Victoria Bertoni

BLACK MAGIC CAKE

Cake:
1 3/4 C unsifted all-purpose flour
2 C sugar
2 tsp baking soda 
3/4 C cocoa
1 tsp baking powder
1 tsp salt
2 eggs  
1C strong black coffee
1 C buttermilk or sour milk
1/2 C vegetable oil
1 tsp vanilla

Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. Add eggs, coffee, buttermilk or sour milk, oil and vanilla;  beat at medium speed for 2 minutes (batter will be thin)  Pour batter into a greased and floured 13x9x2 pan or 2 layer pans.  bake at 350 degrees for 35 to 49 minutes for oblong pan---or 30 to 35 minutes for layer pans.  Cool 10 minutes, then remove from pan. Cool completely before frosting.

Frosting:
1/2 C butter or oleo                                 
1/2 C cocoa
1 Tbsp finely crushed peppermint candy           
3 2/3 C confectioner's sugar (optional)
1/2 C milk (minus 1 Tbsp)                               
1 tsp vanilla

Melt oleo over low heat in small saucepan. Add cocoa. Heat, stirring constantly, just until mixture begins to boil.  Remove from heat, stir in peppermint candy. Pour in small mixing bowl, add confectioner's sugar, milk and vanilla.  Beat to spreading consistency; spread while warm.  Makes 2 1/4 C. frosting.