2 c. granulated sugar
1 3/4 c. unsifted all purpose flour
3/4 c. Hershey's cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 c. buttermilk or sour milk
1 c. strong black coffee or 2 tsp. instant coffee dissolved in 1 c. hot water
1/2 c. vegetable oil
2 tsp. vanilla
Ricotta cheese filling
Chocolate whipped cream frosting

Combine sugar, flour, cocoa, baking soda, baking powder, and salt in large bowl. Add eggs, buttermilk or sour milk, coffee, oil and vanilla; beat at medium speed for 2 minutes (batter will be thin). Pour into two greased and floured 9 inch round cake pans. Bake at 350 degrees for 30 to 35 minutes or until cake tester inserted comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Slice cake layers in half horizontally. Place bottom slice on serving plate; top with one third of Ricotta Cheese filling. Alternate cake layers and filling ending with cake on top. Frost with Chocolate Whipped Cream.