Chocolate Cake (chocolate suicide)

I have had this recipe for years, I found the orginal recipe in a magazine while sitting in a doctor's office 30 years ago.  

I took it and began to tweak it just a little so that the cake was so unbelieveably moist you wouldn't be able to resist it.  

Then I began to make adjustment to the frosting, I wanted a frosting that wasn't overly sweet, that would stand on it's own without the cake, I think this is it.  Rather than see people scrape the frosting off to the side, I see them plowing right through and threatening to lick the plate.   

I have come across a few chocolate cake haters in my time, I fix this cake for them and have yet to not have a sold out convert.  

Preheat oven to 350 degrees

Ingredients

1¾ cups all purpose flour
2 cups granulated white sugar
1 cup unsweetened cocoa 
1½ tsp baking soda
¾ teaspoon salt
2 large eggs
1 cup buttermilk 
½ cup butter, melted
1 tbsp vanilla extract
1/4 cup mayo
1 cup strong  hot coffee

Frosting:

1/2 cup softened butter
2/3 cup cocoa
1 tsp vanilla
pinch of salt
2/12 to 3 cups powdered sugar (for your own consistancy and sweetness)
1 tbls cream
1/2 cup marshmallow fluff


Instructions:

Grease and flour two 9-inch baking pans

In a mixer, combine flour, sugar, cocoa, baking soda, and salt. 

Add eggs, buttermilk, melted butter, mayo and vanilla extract and beat until smooth

Remove bowl from mixer and stir in hot coffee with a spatula. 

Batter will be very runny.

Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minute, until toothpick inserted in center comes out clean with just a few moist crumbs attached.

Allow to cool 15 minutes in pans, then remove from pan and place on wire rack.  Cool for another 15 min and then frost while still warm.


This also works well in a 9x13 pan!