Categories: Chocolate, Cakes/choc. 
      Yield: 12 servings 
  
  1 1/2 c  Cake flour; sifted              1 1/4 c  Sugar 
    1/3 c  Cocoa; baking                       1 tb Instant coffee 
  1 1/3 ts Baking soda                       3/4 ts Salt 
    2/3 c  Vegetable shortening                1 c  Buttermilk 
      1 ts Vanilla extract                     2 ea Eggs; large 
      1 x  --sweetened whipped cream---        1 c  Heavy whipping cream 
      2 tb Sugar                               1 ts Vanilla extract 
  
  Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt 
  together in a large mixing bowl.  Add the shortening, 2/3 c of the 
  buttermilk and vanilla.  Beat with an electric mixer, set on medium speed, 
  for 2 minutes.  Add remaining 1/3 c of buttermilk and eggs. Beat, at medium 
  speed, for 2 more minutes.  Pour batter into 2 greased 8-inch round cake 
  pans.  Bake in a 350 degree F preheated oven for 30 minutes or until cakes 
  test done.  Cool in pans on racks for 10 minutes. Remove from pans; and 
  completely cool.  Place one cake layer on serving palte. Spread with 
  Sweetened Whipped Cream.  Top with second cake layer. Frost cake with 
  remaining Sweetened Whipped Cream. 
   Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl 
  and beaters.  Place cream, sugar, and vanilla in chilled bowl. Beat with 
  electric mixer, at high speed, until soft peaks form and mixture is of a 
  spreading consistency.  DO NOT overbeat. (If you do, you will have butter.)