Chocolate Cake

Preheat oven to 350
Spray 2 round cake pans, or 1
9 x 13 pan.

In a Medium Bowl, combine:
2 Cups Flour
3/4 Cup Dutch-Processed Cocoa
2 tsp instant espresso or coffee
1 1/2 tsp Baking Soda
1/2 tsp Salt

In a Large bowl, beat together until fluffy:
1 1/2 sticks Unsalted Butter Softened
1 3/4 Cups Sugar
Beat in 4 Room Temperature Eggs
Add 2 tsp Vanilla

Add half of the Flour mixture.
Add 3/4 Cup Whole Milk – Room Temperature
Add remaining Flour mixture
Add 3/4 Cup Whole Milk – Room Temperature

Pour batter into the pan(s)
Bake 20 – 30 minutes
Let the cake cool in the pan(s) for 10 minutes.
Using a cooling rack or a plate, flip cake out and then
onto platter. Let cool completely where it will not dry out.

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