- 2 cups flour
- 2 sachets Hersheys Dutch chocolate cocoa collection
- 3/4 cup Hersheys semi sweet chocolate chips
- 1 1/2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- pinch salt
- 2 eggs
- 1 teaspoon vanilla essence
- 1 cup strong black coffee
- 1 cup milk
- 1/2 cup oil
Mix all ingredients in a bowl with a mixer or in a food processor until well
combined. Pour into a lined 24cm cake tin and bake for around 1 1/2 hours
or until cake tests cooked. Cool in tin and then turn out and ice with chocolate icing.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.