1 3/4 c. flour
2 c. sugar
3/4 c. unsweetened cocoa
2 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
2 eggs
1 c. strong black coffee
1 c. buttermilk
1 c. vegetable oil
1 tsp. vanilla
1 tsp. almond extract
Kahlua to brush between layers
Mocha filling
Chocolate icing

Mix dry ingredients in a bowl and the liquid ingredients in another. Blend the 2 and pour into greased and floured baking pans (10 inch round). Bake at 350 degrees or 30-40 minutes or until toothpick comes out clean. Cool cake, remove from pans, brush with Kahlua, fill with filling between layers and frost.

MOCHA FILLING:

1 c. heavy cream
1/4 c. light brown sugar
1/4 tsp. almond extract
1 tbsp. instant coffee

Put all ingredients in given order in a chilled bowl and beat until well whipped.

CHOCOLATE ICING:

1/2 c. reg. sugar
1 c. heavy cream
1/2 lb. semi-sweet chocolate
1/2 c. butter
1/2 tsp. vanilla

Put sugar and cream in heavy saucepan and stir once. Cook until mixture reaches the boiling pint, then cook for 5 minutes. Remove from heat and add chocolate, butter, and vanilla.

Leave the pot alone until the ingredients reaches room temperature and below, then beat with an electric beater until frosting reaches desired consistency.