1 1/4 c. Granulated Sugar
1/2 c. Butter, softened
3 Eggs, separated
1/2 c. Buttermilk
1 tsp. Vanilla
3 Tbsp. Extra Strong Coffee or Espresso
1 1/2 c. Cake Flour
3 Tbsp. Unsweetened Cocoa
1/2 tsp. Soda
Pinch of Salt

Cream together butter, sugar and egg yolks.
In separate bowl mix together flour, cocoa, soda and salt, set aside.
Stir together buttermilk, vanilla and coffee or espresso.
Mix the flour mixture into the creamed butter mixture alternately with the buttermilk mixture.
In another bowl beat the egg whites until stiff peaks form.
Fold egg whites into the cake batter.
Pour batter into two greased and floured 9″ cake pans.
Bake 20-25 minutes or until a toothpick comes out clean at 375°F.
Turn out onto wire rack to cool.
Frost layers and sides of cake.

Frosting:
4 c. Powdered Sugar
1/2 c. Butter, softened
4 oz. Cream Cheese, softened
3 Tbsp. Unsweetened Cocoa
1 Tbsp. Vanilla
3 Tbsp. Extra Strong Coffee or Espresso

Cream together butter and cream cheese.
Add remaining ingredients and beat until smooth and creamy.