Mahogany Cake

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup Land O Lakes Butter, softened
• 3 (1-ounce) squares unsweetened baking chocolate, melted, cooled
• 3 Land O Lakes Eggs
• 2 teaspoons vanilla
• 1 1/3 cups hot strong coffee
• 2/3 cup Land O Lakes Butter, softened
• 3 cups powdered sugar
• 3/4 cup unsweetened cocoa
• 1 teaspoon vanilla
• 3 to 4 tablespoons cooled strong coffee

1. Heat oven to 350F.
2. Grease and lightly flour 2 (9-inch) round cake pans; set aside.
3. Combine flour, baking soda, baking powder and salt in bowl; set aside.
4. Place sugar and 3/4 cup butter in another bowl; beat at medium speed, scraping bowl often, until creamy.
5. Add cooled chocolate, eggs and 2 teaspoons vanilla; continue beating until well mixed.
6. Add flour mixture to butter mixture alternately with 1 1/3 cups coffee, beating at low speed just until well mixed.
7. Pour batter evenly into prepared pans.
8. Bake 20-30 minutes or until toothpick inserted in center comes out clean.
9. Cool 10 minutes.
10. Remove from pans.
11. Cool completely.
12. Beat 2/3 cup butter in bowl at medium speed until creamy.
13. Gradually add powdered sugar, cocoa, vanilla and enough coffee for desired spreading consistency, beating well after each addition.
14. Place 1 cake layer onto serving plate.
15. Spread 1/2 cup frosting over top; top with second cake layer.
16. Spread remaining frosting over top and sides of cake.

flour, baking soda, baking powder, salt, sugar, butter, baking chocolate, o lakes eggs, vanilla, coffee, butter, powdered sugar, unsweetened cocoa, vanilla, coffee

Taken from www.landolakes.com/recipe/1369/mahogany-cake (may not work)