1 1/2 c Cake Flour; Sifted
1 1/4 c Sugar
1/3 c Cocoa; Baking
1 tb Instant Coffee
1 1/3 ts Baking Soda
3/4 ts Salt
2/3 c Vegetable Shortening
1 c Buttermilk
1 ts Vanilla Extract
2 Eggs; Large
SWEETENED WHIPPED CREAM
1 c Heavy Whipping Cream
2 tb Sugar
1 ts Vanilla Extract
Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt
together in a large mixing bowl. Add the shortening, 2/3 c of the
buttermilk and vanilla. Beat with an electric mixer, set on medium speed,
for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, at medium
speed, for 2 more minutes. Pour batter into 2 greased 8-inch round cake
pans. Bake in a 350 degree F preheated oven for 30 minutes or until cakes
test done. Cool in pans on racks for 10 minutes. Remove from pans; and
completely cool. Place one cake layer on serving palte. Spread with
Sweetened Whipped Cream. Top with second cake layer. Frost cake with
remaining Sweetened Whipped Cream. Refrigerate until serving time.
SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Place cream, sugar,
and vanilla in chilled bowl. Beat with electric mixer, at high speed,
until soft peaks form and mixture is of a spreading consistency. DO NOT
overbeat. (If you do, you will have butter.)
From
Yields
12 Servings