| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 2 | cups | sugar |
| 2 | cups | all-purpose flour |
| 3/4 | cup | unsweetened cocoa powder |
| 2 | teaspoons | baking powder |
| 1 1/2 | teaspoons | baking soda |
| 1/4 | teaspoon | salt |
| 2 | whole | eggs |
| 1 | cup | low fat buttermilk |
| 1/2 | cup | vegetable oil |
| 1 | teaspoon | espresso coffee powder |
| 2 | teaspoons | vanilla extract |
| 1 | cup | boiling water |
| baking spray with flour |
| Heat oven to 350°F. Spray two nine inch cake pans. Mix flour, sugar, baking powder, baking soda, espresso powder, salt, and cocoa powder together in large bowl. Add eggs, buttermilk, vegetable oil, eggs, and vanilla. Beat on medium speed for 2 minutes. Add boiling water and mix. Batter will be thin. Pour into prepared pans and bake for 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan and then turn onto cooling racks to cool completely. Makes 12 servings |
| Per Serving: 320 Calories; 11g Fat (29.8% calories from fat); 5g Protein; 54g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 318mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates. |