Directions

1. Grease and flour two 9 inch round pans, and line them with wax paper. Preheat oven to 350 degrees F (175 degrees C).
2. Sift flour with baking soda.
3. In a large bowl, beat white sugar, 3 eggs, and vanilla until light and fluffy. Blend in mayonnaise and 3 squares melted chocolate. Dissolve 1/3 cup instant coffee in the water. Beat flour mixture alternately with coffee into the chocolate mixture, one-third at a time, with electric mixer on low speed. Pour batter into prepared pans.
4. Bake for 35 minutes, or until cake tester inserted in center comes out clean. Cool cake in pans for 10 minutes. Remove, and cool completely on wire racks.
5. Melt 4 squares chocolate with milk and 2 tablespoons instant coffee in a double boiler; blend until smooth. Cool. In a mixing bowl, cream butter and confectioners' sugar until light and fluffy. Add egg, and beat with electric mixer on high speed for 1 minute. Add chocolate mixture to butter mixture, and blend frosting well.
6. When layers have cooled, cut each horizontally to make 4 layers. Fill and frost the cake with the frosting.