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A light and fluffy devil’s food cake! In a large bowl whisk together dry ingredients. Add coffee, oil, and buttermilk and mix until combined. Add eggs and vanilla and mix for another 2 minutes. Pour batter into two greased and floured 9-inch round baking pans. Bake for 30 minutes.
Mix cake mix and milk until smooth. Pour into pan. Bake in preheated Easy-Bake Oven about 15 minutes. “A less-expensive alternative to the small boxes.”
To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
It’s full of that dark chocolate flavor that’s enhanced by using coffee instead of water, as most from-scratch devils food cakes require. Don’t worry, you totally can’t taste the coffee. Also, buttermilk gives it a rich flavor and nice crumb texture.
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