2 c. sugar
1/2 c. spry (veg. shortening or butter)
2 eggs
1 c. milk
3/4 c. cocoa
1 c. boiling water
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. flour
1 tsp. vanilla

Cream sugar, spry and eggs in a large mixing bowl. Gradually add milk. Cream well. Pour cocoa in bowl in one spot and pour coffee directly on top; beat well (splatters). Add baking powder, baking soda, salt, and flour. Beat. Add vanilla. Beat well. Pour into pan(s). Bake at 350 degrees until toothpick comes out clean.

Makes two 8-9 inch round, one 13 x 9 inch, two thin 13 x 9 inch or about 36 cupcakes (1 3/4 cup batter per 12 cupcakes).