• Preheat oven to 350°F. Gather all your ingredients so that you have everything close at hand on the counter or table.
• Grease and flour two 9" round cake pans, or line them with waxed paper and spray the bottom of the paper with baking spray.

Prepare the Cake

• In a large mixing bowl, cream together softened 1/2 cup butter, 4 oz. cream cheese, and 2 cups granulated sugar until fluffy. Beat in 2 large eggs and 2 teaspoons vanilla extract.
• In a separate bowl, combine 2 cups all-purpose flour, 3/4 cup baking cocoa, 2 teaspoon instant espresso powder, 1 1/2 teaspoons baking soda and 1/2 teaspoon salt. Stir flour mixture into butter mixture. Add 1 cup boiling water and stir to combine.
• Pour batter into the prepared cake pans. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in center of cake comes out clean.
• Allow to set for 10 minutes, and then remove cakes from pans and cool on wire racks. Frost with fudge frosting below.

Make the Fudge Frosting

• In a large mixing bowl, cream together softened 1/2 cup butter and 1/2 cup baking cocoa.
• Add 4 cups powdered sugar alternately with 1/4 cup whole milk, beating to spreading consistency. Blend in the 1 teaspoon vanilla extract.

Frost The Two-Layer Cake

• To frost a layer cake, begin with the bottom layer, placing the top side down on the cake plate.

  (If desired, you may place strips of waxed paper around the bottom of the cake to prevent any icing smudges.)
• Divide the frosting into thirds, and spread 1/3 on the bottom layer.
• Next, place the second layer top side up and spoon 1/3 of the frosting along the edges so that you can frost the sides of the cake. Be sure to fill any gaps between the layers.
• Finish by swirling the remaining frosting on the top in a decorative fashion.
• This recipe makes enough for a two-layer cake. Serves 12-16.