Capitol Grade Dark Chocolate Cake

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 cup fine-quality unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup coffee, cold-brewed
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 cups butter, softened
• 9 cups confectioners' sugar
• 2 1/2 cups fine-quality unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 cup milk

1. Preheat oven to 350F.
2. Grease and flour a 9" x 13" pan.
3. In a large bowl, sift together the flour, sugar, cocoa, baking soda, baking powder and salt.
4. Make a well in the center and pour in the eggs, coffee, buttermilk and oil.
5. Mix with a wooden spoon until smooth; batter will be thin.
6. Pour into prepared pan.
7. Bake for 3540 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow to cool in the pan for 45 minutes.
9. While cake cools, prepare the icing.
10. In a stand mixer with a paddle attachment on medium speed or using a wooden spoon and lots of muscle, beat butter until smooth and creamy.
11. Reduce speed to low and add confectioners sugar, cocoa, and vanilla, scraping down sides of the bowl with a spatula as you go.
12. Add milk as needed until frosting reaches preferred spreading consistency.
13. (For thicker frosting, add less than a cup of milk.
14. To thin out your frosting, add more milk.
15. The choice is yours!)
16. Once cake has thoroughly cooled, spread icing over the top

flour, white sugar, finequality, baking soda, baking powder, salt, eggs, coffee, buttermilk, vegetable oil, butter, sugar, finequality, vanilla, milk

Taken from www.foodrepublic.com/recipes/capitol-grade-dark-chocolate-cake-recipe/ (may not work)