Chocolate cake

A good-looking recipe for chocolate cake ... all from scratch. I haven't tried this yet, but I'm going to!

1/2 cup butter, softened
1/2 cup sugar
2 eggs
3/4 cup baking cocoa (unsweet)
2 cup flour
pinch of salt
2 tsp. baking soda
1 tsp baking powder
1 cup milk
1 cup strong coffee, let it cool first
1 tsp vanilla

Sift dry ingredients together then set aside.
Cream butter and sugar until fluffy, then beat in eggs 1 at a time.

Add sifted dry ingredients alternately with milk, beat gently until combined.
Add coffee and vanilla and stir until well blended.

Bake in 2 greased and floured cake pans at 350 degrees F until cake tests done with a toothpick in the center (start testing after about 20 minutes baking time).

Cool and remove layers from pans. Cool completely on cooling rack.

FROSTING for this cake

1/2 cup butter (1 stick) melted or Fleischman's unsalted margarine
1 box (2 cups) confectioner's sugar
2 TBSP Cocoa (you can add more or put in less, depending how chocolatey you want it)
1 tsp vanilla
1 tsp milk

Melt butter in saucepan, remove from heat and stir in sugar and cocoa, followed by the vanilla and milk. Stir until glossy and thick. Cool slightly before frosting the cake.