---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Velvet Devil’s Food Layer Cake W/coffee-Part 1
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
     1/2 c  Nonalkalized cocoa, such as
            Hershey’s measured by spoon
       2 ts Instant espresso or instant
            Coffee
       1 c  Boiling water
       2 ts Pure vanilla extract
      12 tb Butter; unsalted, softened
   1 1/4 c  Sugar
       2 lg Eggs; room temperature
   1 1/4 c  All-purpose flour; measured
            By dip-and-sweep
     1/2 ts Baking soda
     1/2 ts Salt
            Coffee buttercream frosting:
       1 tb Instant coffee (preferably
            Espresso
       1 tb Coffee liqueur
       1 tb Pure vanilla extract
     1/2 lb Butter; softened (unsalted
       2 c  Confectioner’s sugar
       2 tb Beaten egg or pasteurized
            Egg or 1 beaten egg yolk
  
   1. For the cake, adjust oven rack to center position and
   heat oven to 350 degrees.  Grease two 8x1-1/2 round baking
   pans with shortening.  Line pan bottoms with waxed or
   parchment paper; grease paper as well.  Dust with flour;
   tap out excess.
   2. Mix cocoa and instant coffee in small bowl; add boiling
   water and mix until smooth.  Cool to room temperature, then
   stir in vanilla.
   3. Beat butter in bowl of electric mixer set at medium-high
   speed (#4 on Kitchen Aid) until smooth and shiny, about 30
   seconds. Gradually sprinkle in sugar; beat until mixture is
   fluffy and almost white, 3 to 5 minutes. Add eggs one at a
   time, beating 1 full minute after each addition.
    SEE PART 2
  
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