CAKE:

1/2 c. unsweetened cocoa
1/2 c. boiling water
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 c. sugar
2/3 c. butter
2 eggs
1 tsp. vanilla extract
1 c. buttermilk

FILLING:

5 tbsp. all-purpose flour
1 c. milk
1 c. sugar
1 c. butter
1/2 tsp. instant coffee granules
2 tsp. water
1 tsp. vanilla extract
2 tsp. unsweetened cocoa
1 c. chopped pecans

FROSTING:

1/2 c. shortening
1/4 c. butter
2 1/2 tbsp. evaporated milk
1 tbsp. boiling water
1 1/2 tsp. vanilla extract
Dash of salt
1 lb. sifted confectioners' sugar, DIVIDED
Pecan halves, optional

For cake, make a paste of cocoa and water. Cool and set aside. Sift together flour, soda and salt; set aside. In a large mixing bowl, cream the sugar and butter. Add eggs and vanilla. Blend in the cocoa mixture. Add flour mixture alternately with the buttermilk. Blend until smooth. Pour into two greased and floured 9 inch cake pans. Bake at 350 degrees for 35 minutes or until cake tests done. Remove from pans and cool on wire rack.

For filling, cook flour and milk in a saucepan over low heat, stirring constantly, until thick. Cool. Meanwhile, cream sugar and butter until light. Dissolve coffee in water; add with vanilla, cocoa and milk mixture to creamed mixture. Beat until fluffy, about 5 minutes. Fold in nuts. Split each cake layer in half. Divide filling into thirds and spread between layers.

For frosting, cream shortening and butter. Add milk, water, vanilla, salt and half the sugar. Beat well. Add remaining sugar and beat until smooth and fluffy. Spread over tops and sides of cake. Garnish with pecan halves, if desired. Yield: about 16 servings.