Cake

2 cups all-purpose flour
1 tsp. baking powder
¾ cup cocoa
1 tsp. salt
2 tsp. baking soda
2 cups sugar
1 cup vegetable oil
1 cup milk
1 tsp. vanilla extract
1 cup hot coffee
2 eggs

Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat two minutes more. (Batter will be thin) Pour into 2 greased and floured 9-inch cake pans (or two 8” pans and 6 muffin cups). Bake at 325 degrees F for 30-35 minutes. Cool cake 15 minutes before removing from pans. Cool on wire racks.

Chocolate Buttercream Frosting

1 cup butter, softened
½ cup shortening
1 tsp. vanilla or almond extract
2 Tbsp. milk
4 cups powdered sugar, sifted
¼ cup baking cocoa

Cream butter at medium speed of an electric mixer; gradually add sugar and cocoa beating until light and fluffy. Add milk; beat until spreading consistency. Stir in extract. Yield: 3 cups.