Miss Potts Mocha Cake

• cake:
• 1/2 c. shortening
• 1 1/4 c. sugar
• 3 whole eggs
• 1 c. strong coffee (divided use)
• 1 t. baking soda
• 1/2 t. sald
• 1 T vinegar
• 2 squares unsweetened chocolate
• 1/2 t vanilla
• caramel frosting (enough for tops of 2 layers):
• 1 1/2 c. dark brown sugar, packed
• 1/2 c. margarine
• 4 T cream or evaporated milk
• 1/2 t baking powder

1. Mix together 1/2 c. strong coffe and baking soda, set aside.
2. Melt 2 squares chocolate in 1/2 c. strong coffee over low heat, stirring constantly, until the consistency of cream sauce. Cool.
3. Follow general cake directions: Cream shortening and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with coffe-baking soda mixture. Beat 100 strokes after each addition. Add vinegar. Add chocolate-coffee mixture and vanilla. Beat in rapidly. Work rapidly throughout this process. Pour into 2 greased and floured 9 or 10 inch cake pans. Bake at 375F for 30 to 35 minutes. Be careful not to overbake larger layers, they dry out rapidly.
4. Caramel frosting: Mix sugar, margarine, and cream. Bring to a boil ONLY in a heavy pan, stirring constantly. Remove from heat and add baking powder. Beat until creamy, cool and, of spreading consistency.

cake, shortening, sugar, eggs, coffee, baking soda, t, chocolate, vanilla, caramel frosting, brown sugar, margarine, t cream, baking powder

Taken from www.epicurious.com/recipes/member/views/miss-potts-mocha-cake-1210689 (may not work)