Recipe: Fluffy Coffee Layer Cake with Mocha Frosting or Jiffy Chocolate Frosting (glossy)

FLUFFY COFFEE LAYER CAKE

1/2 cup shortening
1 1/4 cups sugar
3 eggs
2 1/2 cups sifted cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup unsweetened cocoa powder
3/4 cup strong cold coffee
Mocha Frosting or Jiffy Chocolate Frosting (recipes follows)

Preheat oven to 375 degrees F. Grease 2 (9-inch) layer cake pans.

Cream shortening, add sugar gradually, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside.

Sift flour, baking powder, salt, cinnamon, nutmeg, and cocoa powder together; add to creamed mixture alternately with the coffee. Beat until smooth. Pour into prepared pans.

Bake in a moderate oven (375 degrees F) for 25 minutes.

When cool, ice with Mocha Frosting or Jiffy Chocolate Frosting.

MOCHA FROSTING

4 tablespoons butter, softened
2-2 1/2 cups sifted powdered sugar
1 1/2 tablespoons unsweetened cocoa powder
Dash of Salt
1 teaspoon vanilla
4 or 5 tablespoons strong cold coffee (as needed)

Cream butter until soft. Gradually add sugar, cocoa powder, and salt mixture alternately with coffee and vanilla, beating until smooth. Add enough coffee for proper consistency to spread.

JIFFY CHOCOLATE FROSTING

1 cup sugar
3 tablespoons cornstarch
2 squares (1-ounce each) unsweetened chocolate, grated
Dash of Salt
1 cup boiling water
3 tablespoons butter
1 teaspoon vanilla extract

Mix sugar and cornstarch in a saucepan, add chocolate and salt. Add boiling water, cook, stirring constantly, until mixture thickens.

Remove from heat; blend in butter and vanilla. Spread on cake while hot for glossy frosting which remains soft and smooth.

Makes one (2-layer) cake
Source: Clabber Girl