Adapted from Foodess and Hershey's
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup (1 stick) butter, melted
1 tablespoon vanilla
1 cup hot coffee (I used one cup boiling water with 2 teaspoons instant coffee)
Preheat oven to 350º. Butter two 9-inch cake pans, line with parchment rounds and butter top of parchment. Set aside.
With a stand mixer, stir together first 6 (dry) ingredients. Add eggs, buttermilk, butter and vanilla and beat for about 2 minutes on medium speed, scraping sides of bowl at least once. Stir in coffee.
Divide batter between the two pans. Bake for 30-35 minutes or till toothpick inserted in middle comes out clean. Cool for about 10 minutes, then run a knife around edges of pans. Carefully remove cakes from pans to a wire rack to cool completely. Gently remove parchment.
Ice when cool.
6 tablespoons butter, at room temperature
1/2 cup unsweetened cocoa powder
2 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
Cream butter. Add cocoa and powdered sugar alternately with milk. Beat till it reaches spreading consistency, adding more milk as needed. Mix in vanilla.
Makes 2 cups frosting. I increased the recipe by 1/4 so I'd have extra frosting.