A super moist three layer chocolate cake with an easy and good frosting.
Prep Time 20 minutes minutes
Cook Time 23 minutes minutes
Total Time 43 minutes minutes
**It's always best to weigh brown sugar since the amount varies depending on how you pack it. The weight should be 12 ounces of whatever type brown sugar you use. -- This was adapted from a 13 year old Cook's Illustrated recipe (March/April 2000). I changed the procedure a bit, increased the salt slightly and added coffee powder to enhance the chocolate flavor. You can leave the coffee out if you need to. For the cocoa powder, I recommend Rodelle or whatever good quality you can find. However, I used a pretty cheap brand of unsweetened chocolate and still got great results. For the frosting, Hershey's Natural (the usual kind as opposed to the "Dark") works perfectly.