1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together flour, cocoa, baking powder, baking soda and salt; set aside. Combine milk and instant coffee in cup or small bowl; set aside.
2. Beat butter and sugar in large bowl on medium speed of mixer, scraping bowl often, until well combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture and milk mixture alternately to butter mixture, beating on low speed just until combined. Pour batter into prepared pans.
3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Spoon DRIZZLE over cooled layers.
4. Prepare CREAMY FROSTING. To assemble cake, place one layer on serving plate. Spread with about one-third of frosting. Top with second cake layer. Spread sides and top of cake with remaining frosting. Refrigerate until serving time. Cover; refrigerate leftover cake. 12 servings.
DRIZZLE: Combine 1 tablespoon orange juice concentrate, 2 tablespoons sugar and 2 tablespoons water; stir until sugar dissolves.
CREAMY FROSTING: Stir together 2 tablespoons cold water and 1 teaspoon unflavored gelatin in glass measuring cup. Let stand 2 minutes. Place measuring cup in small saucepan of boiling water. Cook and stir until gelatin is completely dissolved. Remove cup from pan; add 2 teaspoons orange juice concentrate. Beat 2 cups (1 pt.) whipping cream and 1/4 cup sugar in large bowl while gradually drizzling gelatin mixture over cream mixture; continue beating until stiff.