Watkins Special Never Fail Chocolate Cake

This is a three part recipe: custard; cake; and, frosting. Custard (first part) 1/3 cup brown sugar 1/3 cup strong coffee 8 Tbsp (1/2 cup) cocoa 1 tsp butter 1 tsp vanilla Combine all ingredients except vanilla. Heat over low heat, stirring constantly, until sugar is dissolved and no lumps remain. Cool, then add vanilla. Cake (second part) 1/3 cup butter 1/2 cup granulated sugar (white sugar) 1/2 cup brown sugar 1/2 cup cold coffee 2 eggs, lightly beaten Pinch of salt 1 1/2 cups cake flour* 1 level tsp baking soda 1/2 tsp baking powder 1 tsp vanilla Custard from first part Mix white and brown sugar together. Add butter, and cream together. Sift flour and baking soda together into the butter and sugar. Add custard from first part, mix well. Add remaining ingredients and stir til well combined. Pour into 8” cake pans that have been greased and floured. Bake at 350F for 30 minutes, or until a toothpick comes out clean. Cool and remove from pans. *If you don’t have cake flour, measure out 1 1/2 cups of all-purpose flour. Remove three Tablespoons. Add in 3 tablespoons of corn starch. Sift together four times to ensure it is well mixed. Watkins Uncooked Frosting 8 Tbsp (1/2 cup cocoa) Enough hot coffee to blend 2 cups powdered sugar 1 Tbsp butter 1 tsp vanilla Dissolve cocoa in hot coffee. Start with 1/8 of a cup of coffee and add in small amounts until desired consistency is reached. Add powdered sugar and remaining ingredients. Mix to a smooth paste. Allow to cool. Spread between layers and on top of cake. Enjoy!