2 c. sugar
1 3/4 c. sifted all-purpose flour
3/4 c. unsweetened cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 c. buttermilk
1 c. strong black coffee
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, 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 wooden pick inserted in center 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 1/3 of Ricotta Cheese Filling. Alternate cake layers and filling, ending with cake on top. Top with Chocolate Whipped Cream Frosting. Yields 10 to 12 servings.