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" Heat oven to 350\u00B0F. Grease and flour two 8-inch round cake pans. Cake: In a large bowl with an electric mixer on low speed, beat flour, sugar, cocoa, baking soda, baking powder and salt just until blended. Add butter, eggs, water and vanilla and beat just until blended. Increase mixer speed to high and beat 3 minutes, scraping down sides of bowl a few times. Divide batter evenly between prepared pans. Bake 25 to 30 minutes until a pick inserted in center of cakes comes out clean. Cool in pan on rack 10 minutes. Turn out on rack, invert cakes and cool completely. Frosting: In a medium bowl, beat butter, vanilla and salt with an electric mixer until creamy. With mixer on low speed, add sugar, about 2 cups at a time, beating until blended. Beat in coffee, increase speed to high and beat 3 minutes or until frosting is fluffy and spreadable, scraping down sides of bowl often. Makes 4 1\u20442 cups. Set a decorating bag or gallon-size ziptop food bag into a tall jar. Turn back top of bag, scrape 1 1\u20442 cups coffee frosting into bottom of bag, then turn top of bag back up. Reserve for peaks. Add cocoa to frosting remaining in bowl and beat until blended. Place 1 cake layer on serving plate. Slip strips of waxed paper under cake around edges to keep plate clean. Spread top of cake with 1\u20442 cup cocoa frosting. Top with second cake layer. Frost top and sides with 3\u20444 cup cocoa frosting, spreading a very thin layer on top of cake. Press wafer crumbs onto sides of cake. Put remaining cocoa frosting into a decorating bag or ziptop food bag. Cut tips of bags or 1 corner of ziptop bags so openings are about 1\u20442 inch wide. Twist bags above frosting to keep it from backing out. &amp;amp;lt;/strong&amp;gt; Holding 1 bag with tip pointed down, about 1 inch above cake, gently squeeze out frosting until base of peak is about 1 inch wide. To create ridges in peak, move bag up and down while slowly squeezing out frosting and raising bag. To end peak, stop squeezing and pull bag up and away so frosting forms a point. Repeat, making a few peaks of one flavor, then a few of the other flavor, leaving 1-inch spaces between peaks. Continue until top of cake is covered with peaks. Sift cocoa, then confectioners&amp;#039; sugar over peaks. Pull out waxed-paper strips. Refrigerate cake at least 1 hour or in a cake keeper or covered with a large bowl up to 3 days. Let stand at room temperature at least 1 hour before serving.To pipe frosting &amp;quot;peaks&amp;quot; on top of the cake, you&amp;#039;ll need disposable decorating bags or gallon-size ziptop food bags."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9120/mocha-cake-recipe-120568/?src=shelter_footer>