This makes 1 very large cake or 2 small ones.

Cream together until light: 3 c. sugar

Add one at a time:

Sift together dry ingredients: 1 c. cocoa 3 tsp. baking powder 1 tsp. salt 2 tsp. instant coffee powder (optional - but I like it)

Add dry ingredients to egg/sugar mixture alternately with: 3 tsp. vanilla

Mix just until moistened, then add 1/4 cup heavy cream (evaporated milk).

Fold in:

Pour into large 10 inch tube pan. Bake at 325 for 1 hour or until tests done. May take longer, but don't overbake.

When first comes out of oven, lay a piece of wax paper over pan and let sit for 10-15 minutes (to keep in moisture). Remove cake from pan, invert on rack to cool. Very good plain - microwaved warm.

GLAZE (optional) :
2 sq. (1 oz. each) unsweetened chocolate
3 tbsp. butter
1 c. powdered sugar
3/4 tsp. vanilla
2 tbsp. hot water

Heat chocolate and butter over low heat until melted. Remove from heat and stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time until glaze is of desired consistency.