mocha midnight cake with coffee cream cheese frosting

this is an adaptation of an old recipe i found in my mother's old betty crocker cookbook. the recipes taste the way her food used to taste when i was little, and the tips for the happy homemaker in the front are good for a few giggles. for example, did you know that before your man comes home every day, it's always nice to take a few minutes to brush your teeth and hair, then dab on some perfume and freshen up your lipstick? (how come, mommy, asked libby one day, when i read it to her. does the lipstick mark prove you kissed him?)

Preheat oven to 350. Grease the cake pan... according to the original receipe, you can use either two 9 inch layers, a 13 by 9 pan, or 3 eight inch layers. i used a bundt pan and it came out fine.

for the cake:

2 1/4 cups cake flour
1 2/3 cups sugar
2/3 cup cocoa
1 1/4 tsps baking soda
1 tsp salt
1/4 tsp baking powder
1 1/4 cups hot coffee
3/4 cup unsalted butter, softened
2 eggs

cream the eggs, butter and sugar. add the cocoa, and half the flour gradually. add the baking powder, soda and salt. alternating with the coffee, add the rest of the flour. bake approximately 45 minutes in the bundt pan and 13 x 9 pan, 30-35 minutes for layers. cake is done when a fork comes out clean. cool, then frost.

for the coffee- cream cheese frosting:

1 brick cream cheese
1/3 cup coffee
1 box confectioners' sugar

beat the cream cheese and coffee until smooth, gradually add in the confectioners' sugar. chill until ready to frost cake.