Judith Olney's Chocolate Buttermilk Cake

Directions

Preheat oven to 350℉ (180℃). Grease 3 round, 9 inch cake pans.

Line bottoms with greased wax paper.

Sift together flour, ¾ cup cocoa, baking soda, baking powder and cinnamon.

Mix in buttermilk and coffee.

Cream 1½ cup butter with the sugar until light and fluffy. Add the eggs one at a time until thick.

Beating on low speed, slowly mix in buttermilk mixture.

Beat ‘til well blended. Bake about 35 minutes, or until a straw comes out clean.

Remove to racks to cool. After they are cooled, put in ‘fridge'.

After 1 hour in ‘fridge', split each in half.