1 c. all purpose flour
2 c. sugar
3/4 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 c. black coffee
1 c. milk
1/2 c. salad oil
2 tsp. vanilla

Preheat oven to 350 degrees. Sift all dry ingredients together into a large bowl. Add eggs and liquid, stir until batter is smooth. (Batter will be thin.) Pour into well greased 9 x 13 inch baking pan. Bake 35 minutes or until done. Cool in pan. Top with buttercream frosting or your family's favorite frosting.

Special Note: This very moist, dark cake can be made ahead of time because it actually becomes more moist the second day. Recipe can also be baked in two 8 inch round pans for 35 minutes. Line pans with waxed paper for easy removal of layers for frosting. (Not necessary if cake to be served from pan at a picnic.) Cake is great without frosting.