2 1/2 c. sifted flour
1/2 tsp. salt
3 tbsp. cocoa
3/4 c. shortening
2 1/2 c. light brown sugar
2 eggs
1 tsp. vanilla
2 1/2 c. cold black coffee
1 tbsp. baking soda

Sift flour, salt, cocoa together. Cream shortening with sugar and eggs, 1 at a time. Beat until fluffy. Add dry ingredients. Alternate adding coffee with soda. Then add vanilla. Bake at 350 degrees for 25 to 30 minutes.

CUSTARD FROSTING:

2 1/2 tbsp. cornstarch
1 c. milk

Cook, stirring constantly. Cover with wax paper and cool. 1/4 c. butter 1 c. sugar 1 tsp. vanilla Pinch of salt

Cream above ingredients together on low mixer. Add custard to mixture gradually.