My most requested cake is a Buttermilk chocolate cake (originally Hershey’s Black Magic). It is basically a one bowl cake where you mix the dry ingredients together and then add all of the wet. I do not understand why this cake shrinks down so much - almost 1/2 the pan size. I weigh everything, follow the directions to a T, everything is room temp, cooled coffee and so forth, use cake strips and even baked it at 335*. I have a new GE PRofile oven, temp spot on. The flavor is wonderful but am about to move on from this thing. Tried buttering sides instead of Crisco and no greasing sides (stuck). It’s a very thin batter also. I went to the Hershey’s site and printed it off. Any suggestions. I originally got this recipe from Wedding Cakes You Can Make and ask her and she doesn’t know. She said they shrink some, but I’m have to bake extra layers to make a 4 incher…. I’ve baked for 20 yrs and this one has got me stymied!

2 c sugar

1 3/4 cup AP flour

3/4 c cocoa

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 eggs

1 c buttermilk

1 c strong coffee

1/2 c veg. oil

2 tsp vanilla

Thanks for any help

Colleen