PREHEAT oven to 350 degrees with rack inthe center. Spray 2 8x2 inch round cake pans ith nonstick spray.
WHISK together flour, sugar, cocoa, bking soda and salt in large mixingbowl.
COMBINE water, oil, vinegar, instant coffee and vanilla in a large measuring cup. Add to the dry ingredientsand whisk until combined - a few lumps are ok. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool cakes on rack for 15 minutes, then invert them onto rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 560 (77%)|
|Amt Per Serving||% DV|
|Total Fat 62.2g||83 %|
|Saturated Fat 30.6g||153 %|
|Monounsaturated Fat 21.8g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 122mg||38 %|
|Sodium 14283.8mg||493 %|
|Potassium 109.8mg||3 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 35.2g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 723
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