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Millennium Chocolate Cake with Mocha Frosting

2/3 cup butter, softened
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 ounces unsweetened baking chocolate, melted and cooled
2-1/2 cups sifted cake flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1-1/4 cups sour milk or buttermilk

6 cups confectioners' sugar
1 cup (2 sticks) unsalted butter, softened
1/2 cup unsweetened cocoa powder
2/3 cup strong brewed coffee (use part coffee-flavored liqueur, if desired)
1 tablespoon vanilla extract

Preheat oven to 350F. Line just the bottoms of two 9-inch round
cake pans with waxed or parchment paper, and grease the pans and
paper well. Dust with flour, and shake out the excess.

In a large bowl, cream the butter and sugar with an electric mixer
until fluffy. Add eggs and vanilla, and beat on high speed for 5
minutes, scraping the bowl occasionally. Blend in chocolate. In a
separate bowl, whisk flour with baking soda and salt; add alternately
to cake batter with sour milk or buttermilk, mixing well after each

Divide the batter between the two prepared pans and bake for 30 to
35 minutes, until a toothpick inserted into the center comes out
clean. Let cakes cool in pans on wire racks for 10 minutes, then
invert from pans to cool completely on the racks. Carefully peel
off the waxed paper.

For frosting: Beat confectioners' sugar with butter; add cocoa,
coffee (and coffee liqueur, if using), and vanilla, and beat on
low speed until smooth; beat for 1 minute longer at medium speed.
Chill for 20 to 30 minutes, until mixture reaches spreading
consistency. Use as filling between the layers and to frost top
and sides of cake. Makes about 12 servings.


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