2 1/2 c. sugar
1 c. shortening
5 eggs, separated
1 c. milk, buttermilk
3 c. sifted flour
5 tbsp. strong coffee
4 tsp. cocoa
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla

Cream butter and shortening until smooth and fluffy. Beat egg yolks and add to mixture. Sift flour once before measuring. Sift again with dry ingredients together. Add buttermilk and dry ingredients together. Stir in vanilla and coffee. Beat egg whites stiff and fold in batter. Grease and flour three 9- inch cake pans. Pour batter into prepared pans. Bake in 350 degree to 375 degree oven for 25 to 30 minutes.

ICING:

1/2 c. butter
1 egg yolk
2 tsp. cocoa
1 tsp. vanilla
1 box confectioners' sugar
3 tbsp. strong coffee

Cream butter with sifted sugar and cocoa. Add egg yolk, coffee and vanilla. Beat until fluffy. If icing is too stiff you may add more coffee. Spread icing between layers and on top.