6 sqs. unsweetened chocolate
3 c. sugar
2 1/2 c. milk, divided
1 tsp. salt
1 1/2 tsp. vanilla
6 tbsp. butter
3 egg yolks
3 c. sifted flour
3 tbsp. instant powdered coffee
1 1/2 tsp. baking soda

Melt chocolate and butter together over hot water. Turn into mixing bowl and cool to room temperature - this is important. Add sugar and mix well. Add egg yolks and 1 1/2 cups milk. Blend well. Sift flour with salt and add. Mix just until flour is dampened. Beat 1 minute on low speed. Combine instant coffee, vanilla and 3/4 cup milk. Add and mix until smooth.

Dissolve baking soda in remaining 1/4 cup milk. Stir in quickly, but thoroughly. Pour batter evenly into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 30-35 minutes or until cake tests done. Cool in pan 10 minutes. Remove to cake rack to finish cooling. Fill and frost with coffee chocolate frosting as follows:

3 1/2 to 4 c. sifted confectioners' sugar
1 1/2 tbsp. milk
1 1/2 tsp. vanilla
2 eggs
6 tbsp. soft butter
1/4 c. instant powdered coffee
1/4 tsp. salt
4 1/2 sqs. unsweetened chocolate

Melt chocolate over hot, but not boiling water. Cool. Then combine 3 1/2 cups sugar, butter, milk, instant coffee, vanilla and salt. Beat until blended. Beat in eggs - blend in cooled chocolate. If frosting is too soft add a little more confectioners' sugar.