The darker...the better!

DARK MOCHA CAKE

This cake isn't just moist - it's SUPER moist. I know there are a thousand versions of it going around, but it's on here because this has to be the most requested cake I make...so far. Life's not over, yet!!

I love to use it for everything - it stands up to stacking and frosting, but my favorite way is as a 'shortcake' for berries. Straw, raz, black...any berry is a star with this cake! Lots of creamy, white whipped cream and I can be happy.

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2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup oil
1 1/2 cups hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract

Peheat oven to 350 degrees. Coat a 9x13 or two 8-inch rounds with vegetable cooking spray.

Combine flour, salt, baking powder, baking soda, and cocoa in a small bowl and set aside. Combine the sugar, oil, coffee, milk, eggs, and vanilla in a large bowl; beat at medium speed for about 2 minutes. Batter will be thin.

Pour into prepared pans and bake for 25 to 30 minutes, until a toothpick comes out clean near the center.

Do not overbake by waiting until cake comes away from the sides of the pan. Cool in pan on a wire rack and when almost cool place some toothpicks randomly into the cake and cover loosely with plastic wrap or foil. This will keep it even more moist.