Beat until light and fluffy:

1 c. shortening
2 c. sugar
4 eggs
1 c. sour cream
2/3 c. hot coffee
3/4 c. cocoa
2 tsp. vanilla

Sift together:

2 1/2 c. flour
3 tsp. baking soda
1/2 tsp. salt

While creaming shortening, sugar and eggs, mix cocoa and hot coffee, set aside and cool slightly. Add dry ingredients to the mixture and beat until well mixed with the sour cream, then beat the coffee and cocoa mixture, add vanilla. Bake in flat pan, tube pan or cupcakes - depending on pan, bake for 45 to 60 minutes in 350 degree oven.