MOIST CHOCOLATE CAKE II
2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. baking cocoa
2 t. baking soda
1 t. baking powder
1 t. salt
1 c. strong brewed coffee
1 c. buttermilk
1/2 c. vegetable oil
1 t. vanilla extract
1 T. confectioner's sugar
In a large mixing bowl, combine the first six ingredients.
Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin).
Pour into a greased and flour 10" fluted tube pan.
Bake at 350º for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Dust with confectioners' sugar.