1/2 c Nonalkalized cocoa, such as

Hershey's measured by spoon 2 ts Instant espresso or instant

Coffee 1 c Boiling water

2 ts Pure vanilla extract

12 tb Butter; unsalted, softened

1 1/4 c Sugar

2 lg Eggs; room temperature

1 1/4 c All-purpose flour; measured

By dip-and-sweep 1/2 ts Baking soda

1/2 ts Salt

Coffee buttercream frosting: 1 tb Instant coffee (preferably

Espresso 1 tb Coffee liqueur

1 tb Pure vanilla extract

1/2 lb Butter; softened (unsalted

2 c Confectioner's sugar

2 tb Beaten egg or pasteurized

Egg or 1 beaten egg yolk 1. For the cake, adjust oven rack to center position and

heat oven to 350 degrees. Grease two 8x1-1/2 round baking pans with shortening. Line pan bottoms with waxed or parchment paper; grease paper as well. Dust with flour; tap out excess. 2. Mix cocoa and instant coffee in small bowl; add boiling

water and mix until smooth. Cool to room temperature, then stir in vanilla. 3. Beat butter in bowl of electric mixer set at medium-high

speed (#4 on Kitchen Aid) until smooth and shiny, about 30 seconds. Gradually sprinkle in sugar; beat until mixture is fluffy and almost white, 3 to 5 minutes. Add eggs one at a time, beating 1 full minute after each addition. SEE PART 2 -----