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.
  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.)