• In a medium bowl, mix water/coffee with cocoa. Set aside.
• Preheat oven to 350°
• Prepare a 13x9 pan with a baking spray or shortening and a tablespoon or two unsweetened cocoa or flour, for easy release of cake from the pan.
• In a large bowl with a mixer beat butter, sugar, eggs, and vanilla.
• Add in the flour, baking soda, salt, and baking powder, and with mixer on low pour in the cocoa mixture.
• Begin mixing on low, then on medium for about 1 minute to completely mix cake batter together.
• Pour cake batter into prepared pan, bake for 35-40 minutes or until a toothpick comes out clean.
• Allow cake to cool for 15 minutes, then turn the cake out onto a cooling rack or cool this cake in the pan completely if leaving the cake in the pan and frosting the top of the cake.
• Make sure the cake is completely cooled before frosting the cake.

buttercream frosting

• in the bowl of a mixer beat butter, then add powdered sugar, and heavy cream and mix until smooth and fully combined.
• Separate the frosting into 5-6 bowls, and color them with pink food coloring in varying amounts to create a great color combination.
• Place the frosting into piping bags fitted with piping tips and apply frosting onto the cake in a pretty pattern. the lightest color (near white) I swirled into roses, the other frosting was squeezed out into dollops all over the cake.
• Add some white nonpareil sprinkles.