| 1 | Heat oven to 350 °Fahrenheit. |
| 2 | Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. |
| 3 | In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt. |
| 4 | Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of electric mixer 2 minutes (batter will be thin). |
| 5 | Pour batter into prepared pans. |
| 6 | Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. |
| 7 | Cool 10 minutes; remove from pans to wire racks. |
| 8 | Cool completely. |
| 9 | Frost as desired. |
| 10 | 10 to 12 servings. |
| 11 | * to sour milk: use 1 tablespoon white vinegar plus milk to equal 1 cup. |
| 12 | Hershey"s is a registered trademark of hershey foods corporation. |
| 13 | Recipe may be reprinted courtesy of the hershey kitchens. |
| 14 | Meal-master compatible format by: karen mintzias |
