2 c. unsifted flour
1 c. unsweetened cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. instant coffee powder
1/4 c. VERY hot water
1 c. buttermilk or sour milk
5 eggs
3 c. sugar
1 1/2 c. mayonnaise (do not use reduced-calorie)
2 tsp. vanilla

Grease and flour 12-cup fluted tube pan. Sift together flour, cocoa, baking powder, baking soda, and salt. Dissolve coffee in hot water; stir into buttermilk (or sour milk) until well mixed. In large bowl with mixer at high speed, beat together eggs, sugar, mayonnaise and vanilla about 4 minutes until light.

Reduce speed to low; add flour mixture alternately with coffee mixture, beating just until well blended. Pour into prepared pan.

Bake in 325 degree oven about 1 hour 15 minutes or until cake tester inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack. If desired, sprinkle with confectioners sugar or frost with mocha cream cheese frosting.

MOCHA CREAM CHEESE FROSTING:

1 box 10X sugar
1 stick butter
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla
3 tbsp. cocoa (heaping)

Cream butter and cream cheese with vanilla; gradually add 10X sugar. When thoroughly mixed, add cocoa; mix well.