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Ingredients:

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2 cups white sugar
1 and 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (**with 1 and 1/2 teaspoons instant coffee granulesʹthis was my change because I remember
reading somewhere that coffee complements/brings out the flavor of chocolateʹand it sure did)

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2 8 oz packages cream cheese, softened
2 cups confectioner͛s sugar
1/2 cup butter, softened (totally didn͛t see this in the recipe and left it out͙but it was terrific without it, saving MANY
calories!)
1 teaspoon vanilla extract

To make:

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans (first rub with butter, then cover
with flour, dumping out excess).

In a large bowl, mix together the sugar, flour, cocoa, baking powder, baking soda, and salt. Add in the eggs,
milk, oil and vanilla. Mix with a hand mixer for 3 minutes. Stir in the boiling coffee mixture by hand. The
mixture will be VERY thin. Do not despair. Pour evenly into the two pans.

Bake for 30-35 minutes until toothpick comes out clean. Cool for 10 minutes in pan. Then remove from pan
to cool completely.

Mix the cream cheese, vanilla, and powdered sugar together with a mixer until smooth for the icing. I cut this
recipe in half because I had read a few reviews saying that would be enough icing for the 9 inch double
rounds. However, they were all WRONG. I only had enough to frost the top of the cake. Believe me, it was
still good. But this frosting is so good, you want as much as you can get!

Once the cakes have cooled, frost to your liking.

Then cut and enjoy