1/3 c. shortening
1 c. sugar (about)
1/3 c. cocoa
1/2 c. strong coffee
1 1/3 c. flour
2 eggs, separated
2 tsp. baking powder
1/8 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 c. cloves

Cream shortening add sugar and well-beaten egg yolks, beat until fluffy. Mix and sift twice, flour, baking powder, salt, cocoa, cinnamon, allspice and cloves. Add alternately with coffee, to first mixture. Beat thoroughly and fold in stiffly beaten egg whites. Pour into well greased cupcake tins, and bake in a moderate oven for about 15 minutes. Cool and spread with Cream Icing.

CREAM ICING:

2 c. confectioners' sugar
2 to 3 tsp. heavy cream
1 tsp. vanilla

Add cream to sugar. Mix thoroughly. Add more cream if necessary. Beat until fluffy. Add vanilla and spread.