Devil's Food Cake with Chocolate Cream Cheese Frosting

Ingredients:

1 Devil's food cake mix (I get the best results with Duncan Hines)

1 cup sour cream

1/2 cup coffee(I use cold brewed concentrate)

1/2 cup peanut, canola or veggie oil

4 large eggs

1 tsp vanilla

preheat oven to 350

spray 2 9 inch round cake pans

Place all ingredients in large mixing bowl.  Blend with an electric hand mixer(stand mixers seem to be a little too "strong" to delivery a nice texture) on low speed for 1 minute.  Stop mixer and scrap down sides of the bowl.  Mix an additional 2 minutes on medium speed.  Batter should be thick and well combined.  Divide batter between the two pans.  Bake 28 to 30 minutes. Until the tops spring back when lightly touched.

Cool cakes 10 minutes then turn out on cooling racks.  Let cool completely before frosting.

Frosting

1 stick butter at room temp.

1 8 oz. block cream cheese

1/3 cup cocoa

1 tsp vanilla

4 cups powdered sugar

Place butter and cream cheese in bowl of stand mixer, beat until well combined.  Add vanilla and 1 cup powdered sugar. Once combined add remaining powdered sugar.  Once combined increase speed on mixer and beat until fluffy.