Ingredients
cake:
1/2 c. shortening
1 1/4 c. sugar
3 whole eggs
1 c. strong coffee (divided use)
1 t. baking soda
1/2 t. sald
1 T vinegar
2 squares unsweetened chocolate
1/2 t vanilla
caramel frosting (enough for tops of 2 layers):
1 1/2 c. dark brown sugar, packed
1/2 c. margarine
4 T cream or evaporated milk
1/2 t baking powder
Preparation
Mix together 1/2 c. strong coffe and baking soda, set aside.
Melt 2 squares chocolate in 1/2 c. strong coffee over low heat, stirring constantly, until the consistency of cream sauce. Cool.
Follow general cake directions: Cream shortening and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with coffe-baking soda mixture. Beat 100 strokes after each addition. Add vinegar. Add chocolate-coffee mixture and vanilla. Beat in rapidly. Work rapidly throughout this process. Pour into 2 greased and floured 9 or 10 inch cake pans. Bake at 375F for 30 to 35 minutes. Be careful not to overbake larger layers, they dry out rapidly.
Caramel frosting: Mix sugar, margarine, and cream. Bring to a boil ONLY in a heavy pan, stirring constantly. Remove from heat and add baking powder. Beat until creamy, cool and, of spreading consistency.
