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Ingredients

1 ¾ cups all-purpose flour 1 cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt 1 cup hot brewed coffee ½ cup butter or margarine 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 ½ cups confectioners' sugar 1 cup cocoa powder ½ cup butter or margarine 1 ¼ teaspoons vanilla extract ½ cup hot milk

Nutrition Info

189.2 calories carbohydrate: 27 g cholesterol: 36.3 mg fat: 9.3 g fiber: 2.6 g protein: 3.1 g saturatedFat: 5.7 g servingSize: - sodium: 156.1 mg sugar: 16.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 or two 9 inch round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, combine hot coffee with 1 cup cocoa and let cool to lukewarm.
In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the 1 teaspoon vanilla. Add the flour mixture alternately with the coffee and cocoa mixture, beat well.
Pour batter into a 9x13 inch cake or two 9 inch round pans. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool.
To make the frosting: In a medium bowl, combine confectioners sugar, 1 cup cocoa, 1/2 cup butter and 1 1/4 teaspoons vanilla. Mix until smooth. Add hot milk a teaspoon at a time to make a smooth, spreadable consistency. Spread onto cooled cake.

1 - 9x13 or 2 - 9 inch round pans

This moist chocolate cake includes coffee in the ingredients. Chocolate lovers will love this cake!