1 c. sugar
6 eggs
1 c. flour, sifted (12 tbsp.)
Pinch of salt
1 rounded tsp. baking powder
1/2 tsp. vanilla

FILLING:

3/4 c. sugar
1/2 c. cocoa
1 tbsp. cornstarch
Pinch of salt
1 tsp. vanilla
3/4 c. strong coffee
1 pt. cream (heavy cream)

(Line two cake pans with wax paper, bottom and sides.) Beat sugar and eggs until creamed, about 7 minutes. Sift dry ingredients. Fold flour into egg mixture a little at a time. Divide and bake in 2 cake pans at 325 degrees for 30 minutes.

FOR FILLING: Mix dry ingredients in saucepan, then add coffee and mix until smooth. Bring to a boil for about 1 minute. Remove from head and add vanilla. Cool. Whip cream and pour chocolate mixture into cream. Add four level tablespoons sugar to whipping cream. Layer the filling between layers and on top after cooling layers. Keep cake in refrigerator.