We all have a little bit of a witch in us

Over the weekend, I once again made my famous Black Magic Cake with Sour Cream Icing; it is now Monday morning, and the cake is gone.

I love the flavour and texture, and the chocolate isn't over-powering. Grab your favorite Valentine, work a little black magic on them and enjoy the rewards.

Black Magic Cake

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 2 eggs
• 1 cup strong brewed coffee (I use Starbucks Pikes Place)
• 1 cup buttermilk - Real not the powdered stuff
• 1/2 cup vegetable oil
• 1/2 a vanilla bean, scrapped -OR- 1 teaspoon vanilla extract

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2.In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3.Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Ice with Sour Cream Icing.

Sour Cream Icing

*************Note****************

This is icing, not frosting

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Ingredients

• 4 tablespoons butter, softened
• 1/2 cup sour cream
• 1/2 a vanilla bean, scrapped -OR- 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt
• 2 3/4 cups confectioners' sugar

Directions

1.In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.
2. Icing will be thin, pour or spoon over top of cake and allow to slide down sides.