This recipe was originally shared in addition to the article "Chocolate, Oh Chocolate" in the January / February Field Journal. Created by Susan Jasper, Wheatsfield's Outreach and Education Coordinator.

2 c flour 2/3 c oil

1-3/4 c sugar 1 c buttermilk

1/2 c cocoa 1 c strong coffee (instant ok)

1 T baking soda

1. Sift together the flour, sugar, cocoa and baking soda.

2. Add the oil and buttermilk. Stir until well blended.

3. Bring the coffee to a boil and stir in to batter, gently. This mixture will be very soupy.

4. Bake in a greased and floured 9"x13" dish at 350* for 35 to 40 minutes. It will pull away from pan when done.

Dust with powdered sugar and serve with ice cream. There's no need to frost this cake, it's fast and great for birthdays or unexpected company!