Moist Chocolate Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 cup butter 
• 1 cup cocoa powder 
• 1 cup hot-brewed coffee hot brewed
• 1.5 cups confectioners' sugar 
• 2  eggs 
• 1.8 cups flour all-purpose
• 0.5 cup milk hot
• 0.3 teaspoon salt 
• 1.3 teaspoons vanilla extract 
• 1 cup sugar white

Equipment

• bowl
• oven
• toothpicks

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 or two 9 inch round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, combine hot coffee with 1 cup cocoa and let cool to lukewarm.
2. In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy.
3. Add the eggs one at a time, beating well with each addition, then stir in the 1 teaspoon vanilla.
4. Add the flour mixture alternately with the coffee and cocoa mixture; beat well.
5. Pour batter into a 9x13 inch cake or two 9 inch round pans.
6. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool.
7. To make the frosting: In a medium bowl, combine confectioners sugar, 1 cup cocoa, 1/2 cup butter and 1 1/4 teaspoons vanilla.
8. Mix until smooth.
9. Add hot milk a teaspoon at a time to make a smooth, spreadable consistency.
10. Spread onto cooled cake.