| 1 | Cake: pecan halves, optional for cake, make a paste of cocoa and water. |
| 2 | Cool and set aside. |
| 3 | Sift together flour, soda and salt; set aside. |
| 4 | In a large mixing bowl, cream the sugar and butter. |
| 5 | Add eggs and vanilla. |
| 6 | Blend in cocoa mixture. |
| 7 | Add flour mixture alternately with the buttermilk. |
| 8 | Blend until smooth. |
| 9 | Pour into two greased and floured 9 inch cake pans. |
| 10 | Bake at 350°F for 35 minutes or until cake tests done. |
| 11 | Remove from pans and cool on a wire rack. |
| 12 | For filling, cook flour and milk in a saucepan over low heat,stirring constantly, until thick. |
| 13 | Cool. |
| 14 | Meanwhile, cream sugar and butter until light. |
| 15 | Dissolve coffee in water; add with vanilla, cocoa and milk mixture to creamed mixture. |
| 16 | Beat until fluffy, about 5 minutes. |
| 17 | Fold in nuts. |
| 18 | Split each cake layer in half. |
| 19 | Divide filling into thirds and spread between layers. |
| 20 | For frosting, cream shortening and butter. |
| 21 | Add milk, water, vanilla, salt and half the sugar. |
| 22 | Beat well. |
| 23 | Add remaining sugar and beat until smooth and fluffy. |
| 24 | Spread over top and sides of cake. |
| 25 | Garnish with pecan halves, if desired. |
| 26 | Yield: about 16 servings. |
