|Unsweetened chocolate||4 Ounce (4 Squares, 4 Ounce Each)|
|Hot water||2⁄3 Cup (10.67 tbs)|
|Soft butter/Margarine||1 Cup (16 tbs)|
|Sugar||2 1⁄4 Cup (36 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking powder||3 Teaspoon|
|Instant coffee powder||2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Cinnamon mocha frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Melt chocolate and stir in hot water; cool.
Cream butter, sugar, and vanilla.
Add eggs, one at a time, beating thoroughly after each addition.
Add chocolate mixture; blend.
Add sifted dry ingredients alternately with milk; beat until smooth.
Pour into three 9-inch layer-cake pans lined on bottom with greased wax paper.
Bake in preheated moderate oven (375°F.) about 30 minutes.
Cool; frost with Cinnamon Mocha Frosting.