2 1/2 c. cake flour
2 tsp. baking soda
1/2 tsp. salt
1 c. vegetable oil
1 c. buttermilk
1 3/4 c. sugar
3 lg. eggs, room temperature
1/2 c. cocoa

Lightly grease 2 (9" x 1 1/2") layer cake pans. Dust with flour. Sift together flour, baking soda and salt. In a 2 cup glass, combine oil and milk. In large bowl beat sugar and eggs until fluffy. At low speed, blend in cocoa. Beat in flour mixture alternately with buttermilk mixture. Beat after each addition until smooth and creamy. Pour into pans and bake at 350 degrees for 30 to 35 minutes. Cool and frost with Chocolate Mocha Frosting.

CHOCOLATE MOCHA FROSTING:

3/4 c. (1 1/2 sticks) butter, softened
1 (1 lb.) pkg. 10X confectioners' sugar
1/4 c. cocoa
1/3 c. cooled strong coffee

In large bowl beat at medium speed, butter until light and fluffy. At low speed add sugar and cocoa alternately with coffee until smooth. Makes 2 1/2 cups.