Kahlua Sweetheart Cake

• 3/4 c. unsweetened cocoa
• 1 tsp. instant coffee crystals
• 1 c. boiling water
• 1/2 c. plus 2 Tbsp. Kahlua
• 1/2 c. butter or margarine, softened
• 1/4 c. shortening
• 1 3/4 c. sugar
• 2 c. sifted all-purpose flour
• 1 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 3/4 tsp. salt
• 3 eggs
• 1 tsp. vanilla
• Kahlua Fudge Frosting

1. In small heatproof bowl blend cocoa, coffee and water.
2. Stir in 1/2 cup Kahlua; cool.
3. In large bowl beat butter, shortening, sugar, eggs and vanilla until light and fluffy.
4. In small bowl combine flour, baking soda, salt and baking powder.
5. Add flour. Add flour mixture to butter mixture alternately with cocoa mixture, beating well after each addition.
6. Line bottom of two 9-inch round pans with parchment paper; lightly grease sides of pans.
7. Divide batter evenly between prepared pans.
8. Bake in preheated 350u0b0 oven, 25 to 30 minutes or until toothpick comes out clean.
9. Do not overbake.
10. Let cool in pans on wire racks 5 minutes.
11. Loosen edges; remove from pans.
12. Peel off parchment paper; cool completely on wire racks.
13. Brush bottom of each layer with 1 tablespoon of remaining Kahlua.
14. Prepare Kahlua Fudge Frosting.

unsweetened cocoa, instant coffee crystals, boiling water, kahlua, butter, shortening, sugar, flour, baking soda, baking powder, salt, eggs, vanilla, kahlua

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048409 (may not work)