Double Layer Chocolate Cake With Mocha Icing

• 3/4 cup butter
• 2 cups white sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/4 cup milk (or more depending on the consistency)
• 1 1/2 cups ultrafine powdered sugar
• 1/4 cup cocoa
• 1 teaspoon vanilla
• 4 tablespoons butter (unsalted and room temperature)
• 2 teaspoons instant coffee powder (more if you wish)
• 1/4 cup milk

1. Preheat oven to 350u0b0F (175u0b0C).
2. Grease and flour two 8 or 9 inch round pans.
3. In a large saucepan, melt butter.
4. Remove from heat and cool slightly.
5. Beat eggs and sugar until light in color, then add melted butter and vanilla.
6. Beat in cocoa, flour, salt, and baking powder.
7. Add little by little the milk until obtaining a smooth mix (not too runny) Spread batter into prepared pans and bake in preheated oven for 25 to 30 minutes.
8. Do not overcook.
9. To make frosting (for an 8 inch layer cake): Combine all the ingredients together in a bowl and then add enough milk to get a smooth (not runny, not like concrete) consistency.
10. Usually 1/4 cup to start is good.
11. Make sure everything is blended together.
12. Refrigerate while cake is cooking and cooling, then frost the cake.

butter, white sugar, eggs, vanilla, unsweetened cocoa, flour, salt, baking powder, milk, ultrafine powdered sugar, cocoa, vanilla, butter, coffee, milk

Taken from www.food.com/recipe/double-layer-chocolate-cake-with-mocha-icing-47465 (may not work)