1 1/2 c. Spry or Crisco
1 1/2 c. sugar
2 c. flour
2 eggs (well beaten)
6 tbsp. cocoa mixed with 1/4 c. brewed coffee
3 tbsp. red food coloring
1/4 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 c. buttermilk

Cream shortening and sugar, then add the eggs and blend well. Add the cocoa mixed with the coffee, plus the food coloring. Measure the salt and soda into the flour and sift together. Add the flour mixture alternately with the buttermilk into the first mixture. Beat well after each addition, then add the vanilla. Bake the cake batter in three greased and floured cake pans. Bake at 350 degrees for 30 minutes. Cool cake before icing.

FUDGE TYPE ICING:

2 c. sugar
1/4 c. white syrup
1/2 c. milk
1/2 c. shortening
2 sq. unsweetened chocolate or 4 tbsp. cocoa
1/4 tsp. salt