2/3 c. sifted flour
3/4 c. sugar
2 1/2 tsp. double-acting baking powder
1/2 tsp. salt
1 2/3 c. graham cracker crumbs
1/2 c. vegetable shortening
3/4 c. milk
1 tsp. vanilla extract
2 eggs
6 tbsp. soft butter
3 1/4 c. sifted confectioners' sugar
1/4 c. strong black coffee
1 sq. unsweetened chocolate, grated

Preheat oven to 350 degrees (moderate). Sift flour, sugar, baking powder and salt into mixing bowl, mix in crumbs. Add shortening, milk and vanilla. Blend, then beat 2 minutes in electric mixer or 300 strokes by hand.

Add eggs, beat 1 minute in mixer or 150 strokes. Grease a jelly-roll pan; line with a long strip of waxed paper to extend over ends of pan. Spread batter evenly in pan; bake 20 minutes.

Cool slightly. Turn cake onto a clean kitchen towel and spread with 1/2 the frosting made by blending butter, sugar, and coffee. Carefully roll up cake with towel. Cover cake with remaining frosting. Swirl to resemble bark; sprinkle with chocolate.