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2 cups butter or margarine, softened and divided
2 1/2 cups sugar
5 large eggs
3 cups all-purpose flour
1/4 cups cocoa
1 teaspoon salt
1 cup buttermilk
1/2 cup strong brewed coffee, cooled
3 1/2 teaspoons vanilla extract, divided
2 (16-ounce) packages powdered sugar
1 tablespoon cocoa
1/3 to 1/2 cup strong brewed 100% Colombian Coffee, cooled

1. Grease bottom and sides of 2 (9-inch) round cakepans, and line with wax paper. Grease and flour wax paper. Set aside.

2. Beat 1 cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

3. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in 1/2 cup coffee and 2 teaspoons vanilla. Spoon batter evenly into prepared pans.

4. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Peel off wax paper, and cool on wire racks.

5. Beat remaining 1 cup butter at medium speed with an electric mixer until creamy; gradually add powdered sugar and 1 tablespoon cocoa, beating until smooth. Gradually add 1/3 to 1/2 cup coffee until desired spreading consistency. Stir in remaining 1 1/2 teaspoons vanilla.

6. Spread frosting between layers and on top and sides of cake. Yield: 1 (2-layer) cake.

Recipe courtesy Southern Living Magazine

Juan's tip: For the best tasting results, always make sure you have 100% Colombian Coffee. Not sure how to find it? Click on Brands.