1 c. shortening
2 1/2 c. sugar
3 c. plain flour
4 tsp. cocoa
1 tsp. baking soda
1/2 tsp. salt
5 eggs, separated
1 c. buttermilk
5 tbsp. strong (liquid) coffee
1 tsp. vanilla

Cream shortening and add sugar. Cream well. Sift together dry ingredients. Add egg yolks to sugar and shortening, beating well. Add dry ingredients and buttermilk alternately, beating well after each addition. Add coffee and vanilla. Beat egg whites until stiff and fold into batter. Pour into 4 (9 inch) layer pans or 2 (8x16 inch) sheet pans. Bake in 350 degree oven for 25-30 minutes.

FROSTING:

1/2 c. butter
2 tsp. cocoa
1 box powdered sugar
1 egg yolk
3 tbsp. strong liquid coffee
1 tsp. vanilla

Mix all ingredients together and spread on cake top and sides of cake between layers.