Rations for the cake
2 cups (400g) dark sugar
2 cups (250g) plain flour
1 cup (236 ml) vegetable oil
1 cup (86g) baking cocoa
2 cups strong hot black coffee
2 level teaspoons baking soda
1 teaspoon vanilla extract
Rations for the topping
1 can sweetened condensed milk
5 squares baking chocolate
1 teaspoon water
2 teaspoons vanilla extract
Place first 6 ingredients into a mixing bowl and beat well, until smooth. The batter will be thick.
Add 1 cup hot, strong coffee and the baking soda.
Add 2nd cup coffee and the vanilla.
Beat well. The batter will now be a bit thin.
Pour into lightly oiled muffin tins (about two dozen)
Bake at 350ºF or 180ºC for 35-45 minutes, or until tests done with toothpick.
Cool well before topping off.
For the Topping Off
To make the frosting, use either a double boiler, or a heavy saucepan placed on low heat.
Pour the milk into the pan and add the cocoa squares and water.
Stir constantly until the mixture is smooth and creamy, about 15 minutes.
Remove from heat and cool for 5 minutes.
Add 2 teaspoons vanilla.
Stir until smooth.
Decorate the cake overall!