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. strong black coffee (or 2 tsp. in 1 c. boiling water)
1 c. buttermilk or sour milk (1 tbsp. vinegar in 1 c. milk)
1/2 c. vegetable oil
1 tsp. vanilla
7 Minute Frosting (recipe follows)

Preheat oven to 350 degrees.

In large mixing bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Beat in eggs, coffee, buttermilk, oil and vanilla. Beat well. (Batter will be thin.)

Pour into greased and floured round pans. Bake at 350 degrees for 35 to 40 minutes or until cake springs back to touch in center. Remove from oven. Cool, then remove cake from pan to rack and allow to cool completely before frosting. Just tell the kids to wait - and that includes you George!!

7 MINUTE FROSTING:

2 egg whites, room temp.
1 1/2 c. sugar
1/8 tsp. salt
1/3 c. water
2 tsp. light corn syrup
1 tsp. vanilla

In the top pan of a double boiler (with water at a gentle boil) begin beating egg whites then add the next 4 ingredients. Beat for 7 minutes (over boiling water) or until thick and smooth. Remove from boiling water and add vanilla. Keep beating until vanilla is well incorporated. Frosting should be really thick and smooth at this point. Cool slightly but don't wait too long.