1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup milk
1 egg, beaten
1 cup butter
1 cup white sugar
1 cup packed light brown sugar
2 tablespoons sifted instant coffee powder
1 teaspoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round pans.
In a medium bowl, cream together the flour, baking powder and baking soda. Beat in the milk, egg and melted butter until well blended. Gradually mix in the brown sugar and instant coffee, mixing just until incorporated. Stir in the sugar, two tablespoons at a time, beating thoroughly after each addition. Combine the flour mixture with the brown sugar, vanilla and brown sugar mixture, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the frosting: In a large bowl, cream the butter or margarine, white sugar and brown sugar until fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour mixture and brown sugar mixture, mixing just until incorporated. Stir in the chocolate and chocolate cookie crumbs.
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