| 1 | Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl. |
| 2 | Add the shortening, 2/3 c of the buttermilk and vanilla. |
| 3 | Beat with an electric mixer, set on medium speed, for 2 minutes. |
| 4 | Add remaining 1/3 c of buttermilk and eggs. |
| 5 | Beat, at medium speed, for 2 more minutes. |
| 6 | Pour batter into 2 greased 8-inch round cake pans. |
| 7 | Bake in a 350 °F preheated oven for 30 minutes or until cakes test done. |
| 8 | Cool in pans on racks for 10 minutes. |
| 9 | Remove from pans; and completely cool. |
| 10 | Place one cake layer on serving palte. |
| 11 | Spread with sweetened whipped cream. |
| 12 | Top with second cake layer. |
| 13 | Frost cake with remaining sweetened whipped cream. |
| 14 | Refrigerate until serving time. |
| 15 | Sweetened whipped cream: chill mixing bowl and beaters. |
| 16 | Place cream, sugar, and vanilla in chilled bowl. |
| 17 | Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency. |
| 18 | Do not overbeat. |
| 19 | (if you do, you will have butter). |
