PREHEAT oven to 350. Grease and flour desired pan(s): either two 9" round pans or two muffin tins (24 cupcakes).

Cream the sugar and oil until fluffy.

Add the eggs, one at a time, beating well after each.

Sift together the dry ingredients in a separate bowl.

Add the dry ingredients alternately with the yogurt to the creamed mixture.

Add vanilla and stir through.

Add the hot coffee and stir gently. The batter will be very hot and watery! Use caution when transferring to baking pans.

Pour the batter into greased and floured pan and CAREFULLY transfer to the oven.

Bake cake for 55-60 minutes; cupcakes 20 minutes.