2/3 c. shortening
1 3/4 c. sugar
3 eggs
2 1/4 c. flour
2/3 c. cocoa
1/4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 1/3 c. brewed coffee
1 tsp. vanilla

Preheat oven to 350 degrees. Cream shortening, sugar; add eggs and beat until fluffy, about 5 minutes. Sift dry ingredients and add alternately with coffee and vanilla at low speed. Pour into 13 x 9 or 2 (9 1/2 inch) greased and floured pans. Bake layers for 35 minutes or oblong 40 to 45 minutes.

CREAM FROSTING:

3/4 c. milk
3 1/2 tbsp. flour
1/2 c. shortening
1/4 c. batter
3/4 c. sugar
2 tsp. vanilla

Cream butter, sugar and shortening until fluffy; set aside. Mix flour with a little milk in a sauce pan on low heat. Add rest of milk a little at a time while stirring. Cook to a thick paste and then cool. Add sugar mixture to paste and vanilla. Beat until fluffy and frost.