2 c. sugar
1 3/4 c. flour
3/4 c. Hershey's unsweetened cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. strong coffee
1 c. sour cream
1/2 c. vegetable oil
2 eggs
1 tsp. vanilla
Black Magic Frosting (below)

Preheat oven to 350 degrees. Grease either a 13x9 inch baking pan or a 12-cup Bundt pan. Sift the first 6 ingredients twice, into mixing bowl. In a 4-cup liquid measuring cup stir together the remaining ingredients. Using a mixer, add the liquid ingredients to the dry ingredients and mix until well blended. Pour into prepared pan and bake 45 minutes in 9x13 inch pan or 50 minutes in Bundt pan, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Remove Bundt cake from pan.

Food Processor Method: Preheat oven 350 degrees. Grease either a 13x9 inch baking pan or a 12-cup Bundt pan. Process the first 6 ingredients until combined, about 5 seconds. In a 4-cup liquid measuring cup, stir together the remaining ingredients. With the machine running, slowly, pour ingredients in a steady stream through the small feed tube and blend until smooth, about 5 seconds. Pour into prepared pan and bake 45 minutes in 9x13 inch pan or 50 minutes in Bundt pan, or until a toothpick inserted in the center comes out clean. Cool on wire rack. Remove Bundt cake from pan.

BLACK MAGIC FROSTING:

4 oz. unsweetened chocolate
1/3 c. water
2 tbsp. butter
3 c. powdered sugar

Melt chocolate. Bring water and butter just to the boil. Remove from heat. Combine melted chocolate and water/butter mixture in mixing bowl. Gradually add powdered sugar, mixing with mixer beaters until blended and glossy and smooth. Frost cake when cool.

Food Processor Method: Break chocolate into 1 inch pieces. Use the metal blade to chop to a fine powder, about 1 minute. Bring water and butter just to the boil. Remove from heat. With machine running, pour liquid through feed tube in a slow steady stream. Blend 60 seconds. Scrape down bowl and add powdered sugar. Blend until smooth and glossy. Frost cake when cool.