---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chocolate, Cakes, Desserts
       Yield: 12 servings
   1 1/2 c  Cake Flour; Sifted
   1 1/4 c  Sugar
     1/3 c  Cocoa; Baking
       1 T  Instant Coffee
   1 1/3 t  Baking Soda
     3/4 t  Salt
     2/3 c  Vegetable Shortening
       1 c  Buttermilk
       1 t  Vanilla Extract
       2 ea Eggs; Large
 --------------------------SWEETENED WHIPPED CREAM--------------------------
       1 c  Heavy Whipping Cream
       2 T  Sugar
       1 t  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.
   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.)