1 1/2 c. butter, softened
3 c. sugar
2 tsp. vanilla
5 eggs
2 tsp. instant coffee granules
1/4 c. hot water
1 c. buttermilk or sour milk
2 c. unsifted all-purpose flour
3/4 c. Hershey's cocoa
1 tsp. baking powder
Confectioners' sugar

Cream butter, sugar and vanilla in large mixer bowl 5 minutes at medium speed. Add eggs, one at a time, beating well after each addition. Dissolve coffee granules in hot water; combine with buttermilk. Combine flour, cocoa, salt and baking powder; add alternately with buttermilk mixture to creamed mixture, beating just until blended. Pour into greased and floured 12 cup Bundt pan or 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tester comes out clean. Cool 20 minutes; remove from pan. Cool completely; sprinkle with confectioners' sugar. To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup.