1 1/2 c. sugar
3/4 c. shortening
2 eggs
2 1/4 c. flour
3/4 tsp. salt
1/4 tsp. baking powder
1 1/2 tsp. baking soda
1 1/4 c. hot, strong coffee
1/2 c. unsweetened cocoa powder

Preheat oven to 350 degrees. Cream sugar and shortening until light. Beat in eggs. Sift dry ingredients together, except cocoa. Mix coffee and cocoa together until smooth, add alternately with dry ingredients to creamed mixture. After all ingredients are moistened; beat 2 minutes. Pour into 2 greased and floured 9-inch pans. Bake at 350 degrees for 30 to 35 minutes or until pick inserted in center comes out clean. Frost, when cold, with Mocha Chocolate Frosting.

CHOCOLATE MOCHA FROSTING:

1/3 c. butter, softened
3 c. powdered sugar
2 tsp. cocoa
2-3 tsp. hot, strong coffee
1/4 tsp. salt

Beat all ingredients with electric mixture, adding more coffee, if needed, for good spreading consistency. Yield: 1 1/2 cups.