6 sq. 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. flour, sifted
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 1/2-4 c. sifted confectioners' sugar
1 1/2 tbsp. milk
1 1/2 tsp. vanilla
2 eggs
4 1/2 sq. unsweetened chocolate
6 tbsp. butter, softened
1/4 c. instant powdered coffee
1/4 tsp. salt

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.