CAKE:

2 1/4 c. sifted flour
1 1/3 c. sugar
3 tsp. double acting baking powder
1 tsp. salt
1 c. milk
1/2 c. shortening
2 unbeaten eggs
1 1/2 tsp. pure vanilla

Sift dry ingredients together. Add milk and shortening. Beat 1 1/2 minutes at low speed. Add eggs and vanilla, beat 1 1/2 minutes more. Turn into 2 (8 inch) greased and floured cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool. Prick each layer several times with a fork.

Combine in small pan 1/2 cup sugar, 1 1/2 tablespoons instant coffee and 1/2 cup water. Boil 4 minutes, spoon over cake layers. Cool. Fill with rum cream filling and frost with whipped cream frosting, below.

RUM CREAM FILLING:

1/3 c. flour
1/3 c. sugar
1/4 tsp. salt
1 1/2 c. milk
3 beaten egg yolks (or 2 eggs)
2 tbsp. butter
2 tsp. rum flavoring

Combine flour, sugar and salt in saucepan. Gradually add milk and eggs. Cook, stirring constantly, until thick. Stir in butter and flavoring. Cover, chill. Reserve 1/2 cup for frosting.

WHIPPED CREAM FROSTING:

1 c. whipping cream
1/4 c. confectioners' sugar

Beat cream with sugar and the reserved cream filling until thick.