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Chocolate-Mocha Cake

2/3 cup Dutch process cocoa
1 1/3 cups hot water - divided use
6 tablespoons instant coffee granules, divided use
2 sticks (1 cup) butter or margarine, softened
1 3/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup coffee liqueur

Mocha Frosting (recipe below)
Garnish: chocolate-covered coffee beans

1. Stir together cocoa, 2/3 cup hot water, and 3 tablespoons coffee granules until smooth. Cool.
2. Stir together remaining 2/3 cup hot water and remaining 3 tablespoons coffee granules; cool.
3. Beat cocoa mixture, butter, and next 3 ingredients at medium speed with an electric mixer until blended.
4. Stir together flour and next 3 ingredients; add to butter mixture alternately with coffee, beating at low speed and beginning and ending with flour mixture. Beat 1 minute. Pour into 2 greased and floured 9-inch round cake pans.
5. Bake at 325*F (160*C) for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Brush layers with coffee liqueur.
6. Spread Mocha Frosting between layers and on top and sides of cake. Garnish, if desired.

Makes 1 (2-layer) cake.

Mocha Frosting:

1 cup butter or margarine, softened
1 cup Dutch process cocoa
1/4 teaspoon salt
1/2 cup coffee liqueur
1 (2-pound) package powdered sugar
1/4 cup strong brewed coffee, cooled
1/4 cup whipping cream or milk

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add cocoa and salt alternately with liqueur, beating until blended.
2. Gradually add powdered sugar alternately with coffee and whipping cream, beating until blended.

Makes about 5 cups frosting.