Ingredients:
- Cake:
- 1 cup shortening
- 2 1/2 cups sugar
- 5 eggs, separated
- 5 tablespoons strong brewed coffee
- 2 teaspoons vanilla extract
- 3 cups cake flour
- 4 teaspoons baking cocoa
- 1/2 teaspoon salt
- 1 cup buttermilk
- Frosting:
- 5 1/2-6 cups confectioners sugar
- 1 tablespoon baking cocoa
- 1 1/2 cups butter or margarine, softened
- 3 tablespoons plus 1 1/2 teaspoon strong brewed coffee
- 1 1/2 teaspoon vanilla extract
Instructions:
- Cream shortening and sugar.
- Add egg yolks, one at a time, beating well after each addition.
- Beat in coffee and vanilla.
- Combine dry ingredients; add to the creamed mixture alternating with buttermilk.
- In another bowl, beat egg whites until stiff peaks form; fold into batter.
- Pour into three greased and floured 9 inch round baking pans.
- Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Combine confectioners sugar and cocoa.
- In a mixing bowl, cream butter and sugar mixture.
- Beat in coffee and vanilla.
- Spread between layers and over top and sides of cake.