1 2/3 c. flour
1 c. sugar
1/2 c. baking cocoa
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 eggs
1/2 c. shortening
1 1/2 c. buttermilk or sour milk
1 tsp. vanilla extract

To sour milk - use 1 1/2 tablespoons vinegar plus milk to equal 1 1/2 cups. Heat oven to 350 degrees. Generously grease and flour 12 cup bundt pan.

In large mixer bowl blend dry ingredients, then add remaining ingredients. Beat low speed for 1 minute, scraping bowl constantly. Beat on high speed 3 minutes. Pour into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool and serve with Mocha Topping. Also good served with cherry pie filling, a spoonful on a slice.

MOCHA TOPPING:

1/2 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 c. cold strong coffee
1 oz. unsweetened chocolate
1 tbsp. butter
2 tsp. vanilla
1 c. chilled whipping cream

In saucepan, mix sugar, cornstarch and salt. Gradually stir in coffee; add chocolate. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Press plastic wrap onto topping; cool thoroughly. In chilled bowl, beat whipping cream until stiff. Fold coffee mixture into whipped cream. Makes about 2 1/2 cups. Serve over Cocoa Bundt Cake.