Yield: full slab, three 9x13 pans or 6 dozen cupcakes

Ingredients

6 cups sugar
1 1/2 cups margarine
1 1/2 cups cocoa
3 cups coffee (you can use instant coffee, make sure you dissolve it fully first)
6 cups flour
6 tsp baking soda
1 1/2 tsp salt
3 cups sour milk (sour milk = 3 cups regular milk + 3 Tbsp lemon juice)
6 eggs

Directions

1. Cream together sugar & margarine
2. Whisk together cocoa & coffee then add to the margarine mixture
3. In a separate bowl combine flour, baking soda & salt. Then add to the previous mixture (this will become very thick).
4. Add in sour milk & eggs a little at a time until combined. DO NOT OVERMIX.
5. Pour your cake batter into prepared cake pans (greased and floured or parchment paper)
6. Bake at 350 for 45 minutes.