2 cups sugar

2 eggs

1 3/4 cups all purpose flour

1 cup buttermilk

3/4 cup hersheys cocoa

1 cup strong black coffee

2 tsp baking soda

1/2 cup vegetable oil

1 tsp baking powder

1 tsp vanilla extract

1 tsp salt

Combine sugar, flour, cocoa, baking soda, baking powder & salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla. Beat at medium speed for 2 minutes (batter will be thin). Pour into 2 greased and floured 9 inch pans. bake at 350 degrees for 30 - 35 minutes. Cool 10 minutes and remove from pan. Cool completely, slice in half and fill with ricotta mixture.


1 3/4 cup (15 oz) ricotta

3 tbsp Grand Marnier Liquer

1/4 cup sugar

1/3 cup mini chips

Beat until smooth, fold in chips

Chocolate Whipped Cream Frosting

1/3 cup confectioners sugar

1 cup heavy cream

2 tbsp cocoa

1 tsp vanilla extract

Combine ingredients in a small bowl and beat until stiff. Spread on top and sides of cake.

Mary Grasdorf