Chocolate Cake

2 c Sugar
1 c Unsweetened cocoa
1 c Vegetable shortening
1 ts Salt
2 ts Baking powder
1 ts Baking soda
3 c All-purpose flour
2 Eggs, at room temperature
1 c Milk, at room temperature
1 ts Almond extract
1 ts Vanilla extract
1 c Hot, strong coffee

Preheat oven to 350 degrees. Grease the sides and bottom of 2 (9-inch) cake pans with shortening and then dust them with flour. In a large mixing bowl, combine all of the ingredients except the coffee. Mix at low speed until blended, scaping the sides of the bowl occasionally with a rubber spatula. Slowly add the coffee while mixing on low. Mix until smooth. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans on a wire racks for about 20 minutes, then invert onto racks and remove pans. Cool completely.

Yield: 2, 9-inch layers, 2 inches high

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