BUTTERCREAM:

9 cups confectioners' sugar (2 1/4 lb.)
1/2 cup unsweetened cocoa
9 oz. (8oz box plus 1 tbsp.) cream cheese, softened
3/4 cup (1 1/2 sticks) butter, softened
2 tsp. vanilla
6 tbsp. hot strong coffee
6 oz. unsweetened chocolate, melted, cooled

In a mixing bowl fitted with a paddle attachment, combine cream cheese, butter, and vanilla; blend until smooth.

Add confectioners' sugar and cocoa mixture alternately with hot coffee to the creamed mixture, beating until smooth. Add chocolate; blend well.

CAKE:

2 cups buttercream mixture (see above)
1/4 cup (1/2 stick) butter, softened
3 eggs, at room temperature
1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
3 pinches salt
3/4 cup milk

Preheat oven to 350°F. Grease two (9-inch) round cake pans; line with parchment; grease again. Dust lightly with unsweetened cocoa, knocking out any excess.

Sift confectioners' sugar and cocoa in a medium bowl; set aside.

In a clean mixing bowl fitted with a clean paddle attachment, combine 2 cups of the frosting mixture (set aside remaining frosting in a bowl, covered tightly with Saran or plastic wrap) and the 1/4 cup butter; blend well. Add eggs 1 at a time, beating well after each. Add flour, baking soda, salt and milk; beat just until smooth. Divide batter between the two prepared pans.

Bake at 350°F 30 to 40 minutes, until toothpick inserted in the center of the cakes comes out clean. Cool cakes in pans for 5 minutes, then carefully run a sharp knife between the cake and pan; invert on cooling rack. Repeat with other layer. Cool completely before removing parchment paper and frosting.

TO FROST:

Place first layer top side down on serving plate; evenly spread about 1/2 cup of frosting, checking that the thickness of the frosting is even. Place second layer top side down, and evenly spread sides and top of cake with remaining frosting.

HIGH ALTITUDE ADJUSTMENTS (ABOVE 3500 FT.):

Increase flour in cake to 2 cups and 1 1/2 cups frosting to cake batter.

Submitted by: CKRAUSE