• Preheat the oven to 350.
• Grease two cake pans with shortening and dust with cocoa powder.
  2 heaping tablespoons dark cocoa powder
• Place all the cake ingredients in a mixing bowl.
  2 heaping tablespoons dark cocoa powder, 1 box any flavor of chocolate cake mix, 1 cup sour cream, 1/2 cup milk, 1/4 cup oil, 3 eggs, 1-2 teaspoons vanilla extract
• Mix for about two minutes with an electric mixer (or until well blended), scraping down sides as needed.
• Divide the cake batter evenly among the prepared pans and let them cook until done (about 25 minutes).
• Let them sit in the pans for 10 minutes before turning out to cool completely.

Cappuccino Icing

• Stir instant coffee granules into the milk until dissolved.
  Enough instant coffee granules to make three 6-oz cups of coffee, 1/2 cup milk
• Place the softened butter in a mixing bowl and beat until fluffy.
  2 sticks softened butter
• Add all remaining ingredients and mix until smooth, scraping down sides as needed.
  5 cups confectioner's sugar, 1 teaspoon vanilla extract
• Beat with a mixer for 5 to 7 minutes or until fluffy.
• Ice between cake layers and then cover the entire cake before refrigerating. It tastes best if served cold with chocolate ice cream and drizzled with chocolate syrup (such as Hershey's).