1 3/4 c. flour
2 c. sugar
3/4 c. Hershey's cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 c. black coffee (2 tsp. instant coffee in hot water)
1 c. buttermilk or sour milk (in milk 2 tsp. vinegar)
1/2 c. vegetable oil

Combine all ingredients and beat 2 minutes. Cook in 13 x 9 inch pan 35 to 40 minutes at 350 degrees. Let cool and then frost.

WHITE MOUNTAIN FROSTING:

1/2 c. sugar
2 tbsp. water
1/4 c. light corn syrup

Cover pan and bring to boil. Remove lid and cook 5 minutes. Beat until stiff 2 egg whites. When liquid has finished cooking, slowly blend into the egg whites, beat until it peaks. Blend in 1 teaspoon vanilla and spread on cake.