2 tbsp. instant coffee
2 1/4 c. sifted flour
1 tbsp. baking powder
1 tsp. salt
1 1/2 c. sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. allspice
1/2 c. Crisco
3/4 c. milk
1 tsp. vanilla
1 egg
2 egg yolks
1/4 c. milk
3/4 c. chopped walnuts

Sift dry ingredients together. Add shortening, 3/4 cup milk and vanilla. Stir thoroughly, then beat 2 minutes with electric beater. Add the egg and egg yolks along with 1/4 cup milk and beat 1 minute. Add walnuts. Bake in 15 x 10 1/2 inch pan lined with waxed paper for 30 minutes at 375 degrees.

COFFEE FROSTING:

2 egg whites
1/2 tsp. salt
1/3 c. water
1 c. sugar
1 tbsp. instant coffee
1 tbsp. corn syrup
1 tsp. vanilla

Combine all ingredients in top of double boiler except vanilla and beat together. Place over boiling water and beat constantly with electric beater until frosting thickens and holds its shape, about 7 minutes. Remove from heat, add vanilla. Cool slightly and frost cake.