Directions

• For cake, make a paste of cocoa and water; cool and set aside. In a
• large bowl, cream butter and sugar until light and fluffy. Add eggs,
• one at a time, beating well after each addition. Beat in vanilla.
• Blend in cocoa mixture. Combine the flour, baking soda and salt; add
• to the creamed mixture alternately with buttermilk, beating well
• after each addition.
• Pour into two greased and floured 9-in. round baking pans. Bake at
• 350° for 35 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• For filling, in a saucepan, combine flour and milk until smooth.
• Bring to a boil over low heat; cook and stir for 1-2 minutes or
• until thickened. Remove from the heat; cool.
• Meanwhile, cream butter and sugar until light and fluffy. Dissolve
• coffee in water; add to creamed mixture along with cocoa, vanilla
• and cooled milk mixture. Beat until fluffy, about 5 minutes. Fold in
• nuts.
• Cut each cake into two horizontal layers. Place bottom layer on a
• serving plate; top with a third of the filling. Repeat layers twice.
• Top with remaining cake layer.
• For frosting, in a large bowl, cream shortening and butter until
• light and fluffy. Add the milk, water, vanilla, salt and half of the
• confectioners' sugar; mix well. Beat in the remaining confectioners'
• sugar until smooth and fluffy. Spread frosting between layers and
• over the top and sides of cake. Garnish with pecan halves if
• desired. Yield: 16 servings.