This is a version of the ever populare Hershy’s Chocolate Cake recipe. I was VERY skeptical when I used it for the first time. I didn’t think there was any possible chance for the batter to turn out being so thin, but the trick is filling the pans just a little more than you normally would and lining it with parchment paper. It is sooo moist!!!
*Instead of the buttermilk I have also used 1 c. whole milk & 1 c. of half ‘n’ half.
**When I’m using the coffee, I find that it changes the texture of my cake, making it more dense and heavy. If you are looking for a tender crumb, use water.