Triple Layer Mocha Cake

    Recipe:

    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

* I added some of the coffee grounds into the frosting to get a stronger coffee taste

    Directions:

     

    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.

    

   Frosting:

    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.