1 1/2 c Cake Flour; Sifted 3/4 t Salt
1 1/4 c Sugar 2/3 c Vegetable Shortening
1/3 c Cocoa; Baking 1 c Buttermilk
1 T Instant Coffee 1 t Vanilla Extract
1 1/3 t Baking Soda 2 ea Eggs; Large
———————–SWEETENED WHIPPED CREAM———————–
1 c Heavy Whipping Cream 1 t Vanilla Extract
2 T Sugar
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.)
Yields
12 servings