Mahogany Cake

Heat oven to 350°F. Lightly coat a 13 x 9-in. baking pan with nonstick spray.

Put 1 2⁄3 cups water, the cocoa and coffee in a small saucepan. Bring just to a boil, stirring with a whisk until well blended. Let cool.

Beat butter, granulated sugar, baking powder, baking soda and vanilla in a large bowl with mixer on high speed until well blended. Add eggs; beat until fluffy. On low speed, beat in cocoa mixture, then the flour just until blended. Pour into pan.

Bake 30 minutes or until a wooden pick inserted near center comes out clean. Remove to a wire rack; cool completely.

To decorate: Place narrow strips of wax paper on servings and dust with confectioners’ sugar; carefully lift off strips.