2 cups all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter or margarine
1 cup brown sugar
1/2 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1 3/4 cups strong brewed coffee or water
Chocolate Frosting:
3/4 cup butter or margarine, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
2 tablespoons instant coffee
2 tablespoons water

Preparation Instructions:

1. Sift together flour, cocoa, baking soda, baking powder and salt.

2. Beat together butter, sugars, eggs, and vanilla extract until light and fluffy.

3. Add flour mixture and coffee. Beat just until smooth.

4. Spread batter into two 9 inch greased and floured round cake pans.

5. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean.

6. Remove from pans. Cool completely before frosting.

7. Prepare frosting: Mix instant coffee and water. Beat together butter, powdered sugar, cocoa, vanilla and instant coffee and water until smooth. Spread between, on sides and on top of layers. Garnish with pecan or walnut halves, if desired.