Magnificent Chocolate Cake

• FOR THE CAKE:
• 1/4 cups Butter
• 1/4 cups Shortening
• 2 cups Sugar
• 2 whole Eggs
• 2 cups Cake Flour (Use 2 Cups Minus 2 Tablespoons If You Use All Purpose Flour)
• 1/8 teaspoons Salt
• 3/4 cups Hot Coffee
• 3/4 cups Cocoa Powder
• 1 cup Buttermilk (or Use Buttermilk Powder And Water)
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Vanilla
• FOR THE FROSTING:
• 3/4 cups Cocoa
• 4 cups Confectioners Sugar
• 1/2 cups Soft Butter
• 1/2 cups Light Cream Or Half-n-half
• 1 teaspoon Vanilla

1. Preheat oven to 350 F. Line two 9" round cake pans with waxed paper, set aside.
2. In a large bowl using a mixer with paddle attachment cream butter and shortening until fluffy. Add sugar gradually and cream until light and fluffy. Add eggs, one at a time mixing as you add them.
3. Sift flour and salt together in a medium bowl, set aside.
4. In a small bowl, mix together hot coffee and cocoa powder to make a smooth paste.
5. In a measuring cup, stir together the buttermilk and baking soda.
6. Alternately add flour mixture and buttermilk mixture to sugar/egg mixture and beat well. Once they are both fully incorporated add cocoa mixture to this and beat well. Mix in the vanilla.
7. Pour batter evenly into prepared pans. Bake for 35 minutes or until center springs back after light touch. Remove pans from oven. Cool 10 minutes on a wire rack then remove cakes from pans. Cool and frost.
8. For the frosting, mix cocoa and sugar in a large bowl. Blend in the butter and half the light cream and beat well. Continue to add light cream until the right consistency for spreading. Add vanilla. This makes a lot of frosting so be generous! Pipe or spread as desired onto the cooled cake.

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Taken from tastykitchen.com/recipes/desserts/magnificent-chocolate-cake/ (may not work)