Short-lived Chocolate Cake

This cake is so-called because I have not ever known it to last long.  It is just about the most perfect chocolate cake that you can ask to make; easy, not requiring a lot of dishes, fast, and absolutely delicious.  The cake itself is light with a good chocolate flavor.  The frosting is sweet and has about the texture and taste of fudge.  The recipe doesn't include how long it can be stored because, frankly, I have never had it last more than about 30 hours.

Makes 12-20 slices, depending on size

Cake:
1/2 cup butter, room temperature
2 cups sugar
2 eggs
1/2 cup room-temperature coffee
2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 cup boiling water

1. Grease and flour (or spray with a cooking spray made for baking) a 9x13-inch pan.
2. In mixing bowl, beat butter and sugar until combined.  Add eggs and beat well.  Beat in coffee until incorporated.  At this point, mixture will appear very curdled.  Beat in flour, cocoa, baking soda, and baking powder.  Mix until incorporated, at which point it will look like thick cake batter,  Mix in boiling water, which will thin batter.
3. Pour batter into prepared pan.  Bake at 350 degrees for 30-40 minutes or until cake tests done.
4. Remove cake to cooling rack.  Allow it to cool until it is no longer hot to the touch, though it can still be slightly warm, before frosting.

Frosting:
1/4 cup butter
1/4 cup cocoa
1/2 cup brown sugar
1/4 cup milk
2 cups powdered sugar

1. In small saucepan place butter, cocoa, brown sugar, and milk over medium high heat.  Bring to a boil, stirring constantly, and boil for one minute.  Remove saucepan from heat.
2. Stir in powdered sugar until no lumps remain.  Working very quickly, as frosting hardens as it cools, pour frosting onto cake and smooth it.
3. Allow frosting to cool completely before cutting cake into pieces.  Cover cake and keep at room temperature to store.  Frosting will soften somewhat as it is stored.