Black Velvet - Adapted From Paula Deen

• 2 cups all purpose flour
• 2 tablespoons sugar cups+ 2
• 1 cup cocoa powder unsweetened black onyx
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup espresso cold, I used regular coffee
• 1 cup buttermilk
• 1/2 cup canola oil
• 1/4 cup Bailey's Irish Cream

1. Preheat oven to 350u0b0.
2. Spray one 10" Bundt pan or two 9" rounds with a nonstick cooking spray and set aside.
3. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
4. Make a well in the center and pour in the eggs, coffee, Bailey's, milk and oil. Mix until smooth, batter will be thin, very thin so don't be alarmed.
5. Pour into prepared pan.
6. Bake in the preheated oven for (35 to 40 minutes for bundt or 25 minutes for 9" pans) or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. I used a Bundt pan and it baked for an hour. Granted my oven is temperamental. Make adjustments according to your oven But give it at least the minimum times indicated.

flour, sugar cups, cocoa powder, baking soda, baking powder, salt, eggs, espresso cold, buttermilk, canola oil, baileys irish cream

Taken from www.yummly.com/recipe/Black-Velvet---Adapted-From-Paula-Deen-1648265 (may not work)