1 c. butter (the real thing), softened
1 c. sugar
1 2/3 c. cake flour
4 eggs
1 tbsp. vanilla

Beat the butter until creamy. Add a little sugar, then an egg, and keep alternating this way until sugar and eggs are used up. Add the vanilla and beat 1 minute. Again slowly, little by little, add the flour. Be patient and keep beating until the mixture is thick, white and fluffy.

Heavily butter a loaf pan of 11 x 3 1/2 x 3 inches. Pour the cake batter into the pan and bake in a preheated 350 degree oven for 1 hour or until a knife inserted comes out clean.

MOCHA BUTTER CREAM:

1 c. butter (the real thing), softened
2/3 c. powdered sugar
1 level tbsp. and 1 level tsp. instant coffee and 3 tbsp. boiling water or 4
tbsp. VERY strong brewed coffee, cold
For decoration: sliced almonds, chocolate hail, silver pills, or chocolate
coffee beans

Combine instant coffee and water, if used, and let cool. Beat the butter until creamy; add the coffee mixture and combine. Sift into this combination the powdered sugar, a little at a time. Stir until smooth.

When the cake is cooled, cut it in half lengthwise and spread with some of the buttercream at room temperature. Put it together and frost the cake all the way around. With the tines of a fork draw long lines over the cake. With a blunt knife cut across into these lines at half-inch intervals to create an interesting pattern.

Decorate with shaved almonds, chocolate hail, or chocolate coffee beans and silver pills. Place on a doily on a silver platter and refrigerate uncovered until the butter cream is firm. Slice thinly. This cake is very rich.