Moist Chocolate Cake

1 ¾ cups all-purpose flour

1 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup hot brewed coffee

½ cup butter or margarine

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 ½ cups confectioners sugar

1 cup cocoa powder

½ cup butter or margarine

1 ¼ teaspoons vanilla extract

½ cup hot milk

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 or two 9 inch round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, combine hot coffee with 1 cup cocoa and let cool to lukewarm.

In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the 1 teaspoon vanilla. Add the flour mixture alternately with the coffee and cocoa mixture; beat well.

Pour batter into a 9x13 inch cake or two 9 inch round pans. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool.

To make the frosting: In a medium bowl, combine confectioners sugar, 1 cup cocoa, 1/2 cup butter and 1 1/4 teaspoons vanilla. Mix until smooth. Add hot milk a teaspoon at a time to make a smooth, spreadable consistency. Spread onto cooled cake.