Double Mocha Cake

• 1 c. shortening
• 2 1/2 c. sugar
• 5 eggs, separated
• 3 c. all-purpose flour
• 1/4 c. cocoa
• 1/2 tsp. salt
• 1 c. buttermilk
• 1/4 c. plus 1 Tbsp. cold brewed coffee
• 2 tsp. vanilla

1. Cream shortening; gradually add sugar, beating well.
2. Beat egg yolks.
3. Add to creamed mixture and beat well.
4. Combine flour, cocoa, soda and salt.
5. Add to creamed mixture alternating with buttermilk, beginning and ending with flour mixture.
6. Stir in coffee and vanilla.
7. Beat egg whites (at room temperature) until stiff peaks form, then gently fold into batter.
8. Pour batter into 3 greased and floured 9-inch round cake pans.
9. Bake at 350u0b0 for 23 to 25 minutes or until wooden pick inserted in center comes out dry.
10. Cool in pans for 10 minutes.
11. Remove layers from pans and cool completely.
12. Frost with Creamy Mocha Frosting.

shortening, sugar, eggs, allpurpose, cocoa, salt, buttermilk, cold brewed coffee, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476390 (may not work)