Chocolate Mocha Cake (Paula Deen)

• 2 cups sugar
• 1 1/2 cups cake flour
• 1 tablespoon cake flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup half-and-half
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 1 cup freshly brewed strong coffee
• 1 teaspoon vanilla extract

1. Preheat oven to 350 Spray 2 (9 - inch) cake pans with nonstick baking spray with flour; line bottoms of pans with parchment paper, and spray again.
2. In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add half-and-half, oil, and eggs. Beat at medium speed with a mixer for 2 minutes. Reduce speed to low, and add coffee and vanilla, beating until combined. Divide batter evenly into pans.
3. Bake for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and cool on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
4. Spread about 3/4 cup Mocha Fudge Frosting onto one layer. Top with remaining layer. Frost sides and top of cake with remaining frosting. Garnish with chocolate curls if desired.

sugar, cake flour, cake flour, unsweetened cocoa, baking powder, baking soda, salt, vegetable oil, eggs, freshly brewed strong coffee, vanilla

Taken from www.food.com/recipe/chocolate-mocha-cake-paula-deen-471843 (may not work)