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.
