Floured baking spray or 1 tbsp. shortening plus 1 tbsp. flour
1 1/2 c. butter, softened
3 c. sugar
2 tsp. vanilla
5 eggs at room temp.
1/4 c. hot water
2 tsp. instant coffee
2 c. flour
3/4 c. cocoa
1 tsp. salt
1/2 tsp. baking powder
1 c. buttermilk

Preheat oven to 325. Using floured baking spray or shortening plus flour, spray or wipe out a 10 inch tube pan or fluted cake pan.

In a large bowl cream together butter, sugar and vanilla for 5 minutes at medium speed. Add eggs, one at a time, beating after each addition.

In a medium bowl place hot water, dissolve instant coffee in it and set aside.

In another large bowl sift together flour, cocoa, salt and baking powder. Stir buttermilk into dissolved coffee. Add flour and buttermilk mixtures alternately to creamed mixture. Beat just until blended.

Pour into prepared pan and bake for 80 to 90 minutes. Remove from oven. Cool in pan for 15 minutes. Invert onto wire rack. When completely cooled, invert onto serving tray. Serves 10 to 12.