Preheat the oven to 350 degrees F.

Prepare two 6-inch round cake pans with non-stick spray and flour and bake even strips.

Melt the butter and let it cool. Sift the flour, cocoa, baking soda, and baking powder. To it add the sugar, eggs, milk, and coffee. Beat until mixture is smooth.

Divide the batter between the two pans and bake 30 -35 minutes.

Cool the cakes in the pan for 15 minutes before turning them out on to a wire cooling rack.

Wrap in plastic wrap and freeze overnight.

Beat the butter and shortening for 5 minutes. It should be smooth, light yellow, and fluffy.

Gradually add in the powdered sugar, cocoa powder, coffee, and milk until desired consistency is reached. Add in the coffee extract and beat until smooth.

Remove the cakes from the freezer. Frost and crumb coat the cake. Place into the fridge for an hour to set.

Frost your cake with a thick layer of frosting. Use some frosting as "glue" to attach the donuts to the sides of the cake. The powdered sugar did make it a bit tough to stick to the frosting. Add a large dollop of frosting to the top of the cake and pile the donuts high!