Mocha Torte

(a delicious blend of coffee and chocolate)

1 2/3 cup sugar
3 eggs
1 cup real mayonaise
2/3 cup cocoa powder
2 1/4 cups unsifted plain flour
1 1/2 tsp. baking soda
1/4 cup dry instant coffee dissolved in 1 1/3 cup hot water
1 tsp vanilla

In mixer, mix sugar, eggs, mayonaise, cocoa.
Blend in, alternately, flour, baking soda, and coffee mixture.
Add vanilla.
Mix well for a minute.
Pour into round cake pans (or a 13 x 9 sheet cake pan).
Bake at 350 for 30 minutes.
If using round cake pans, cool in pans for 10 minutes, then remove to racks to cool thoroughly; then split layers.
Frost.

Mocha Frosting
1/2 cup milk
2 TBSP dry instant coffee
1 cup cocoa

Cook these in a saucepan, stirring constantly, until thick and smooth.
Set aside to cool a bit.
In mixing bowl, soften (but do not melt) 2/3 stick of butter.
When soft, beat in, alternately, cocoa mixture and about 6 cups powdered sugar.
Add 1 tsp. vanilla.
Add 2-3 TBSP milk until a stiff spreading consistancy is achieved.
Frost cake layers.
Refrigerate to maintain frosting hardness.