Adjust oven rack to center of oven. Preheat oven to 350°F. Grease two 9-inch cake pans; line with bottom of pans with parchment paper; grease again and dust with cocoa (the cocoa really sticks, so pound the cake pan on a piece of waxed paper to completely knock out the excess cocoa).

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
2/3 cup butter, softened
1 tbsp. vanilla
2 (1 lb. ea.) boxes confectioners' sugar
1/3 cup strong hot coffee
3 (1 oz .ea.) sq. semi-sweet chocolate, melted, cooled
2 (1 oz. ea.) sq. unsweetened chocolate, melted, cooled

In a large bowl, combine cream cheese, butter, and vanilla; blend until smooth. Add confectioners' sugar alternately with hot coffee, beating until smooth. Add chocolate and beat until completely incorporated. Set aside.

CAKE:

2 cups prepared frosting (see above)
1/4 cup (1/2 stick) butter, softened
3 eggs (at room temperature)
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 tsp. baking soda
dash of salt
3/4 cup milk

In mixing bowl with the paddle attachment, combine 2 cups of frosting and butter; blend until smooth. Add eggs, 1 at a time, beating well after each addition. Add flour, baking soda, salt and milk; beat until smooth.

Divide batter evenly between pans. Place cake pans in oven at least 2-inches apart and 3-inches from the oven walls to allow the heat to circulate freely.

Bake at 350°F for 30 to 40 minutes or until toothpick inserted into the middle of the cakes comes out clean. Check the cakes for doneness at 30 minutes so that they are not over baked.

Cool cakes in pans 5 minutes, then invert on to lightly greased wire racks; re-invert so that cake tops face upward. Cool completely.

ASSEMBLY:

Place one layer, bottom-side-up, on bottom of a covered cake keeper. Spread with 1 1/2 cups of frosting up to 1/4-inch away from the edges of the cake. Top with second layer, top-side-up. Frost the sides of the entire cake first, then frost the top.

Decorate by making swirls on the top and sides of the cake with the back of a spoon.

Makes 1 (2 layer) frosted cake.

Submitted by: Mad About Baking