2 c. flour
1 tsp. salt
1 3/4 c. sugar
1/2 c. shortening
2 eggs
1/2 c. cocoa
1 c. hot coffee
1 tsp. baking soda
1/2 c. boiling water

Cream sugar and shortening together. Add eggs; beat well. Combine cocoa and hot coffee. Add to the creamed mixture. Sift the flour and salt together and gradually add to the creamed mixture. Dissolve baking soda in the boiling water and add. This makes a thin batter. Bake 30 to 35 minutes in a 375 degree oven. This cake may be made in a 9"x13" sheet cake pan or an angel cake or bundt pan.