- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups white sugar
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup strong brewed coffee
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 1/4 cup milk
- 1 teaspoon milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 3 1/2 cups confectioners' sugar
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or line with parchment paper.
- In a large bowl, mix together flour, baking soda and white sugar. Set aside.
- In a saucepan, heat 1/2 cup butter, shortening, coffee, and 1/4 cup cocoa until boiling. Stir frequently. Pour chocolate mixture over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.
- Bake for 20 minutes in the preheated oven, or until toothpick inserted in center of cake comes out clean.
- While cake bakes, prepare frosting. Combine 1/2 cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners' sugar and vanilla until smooth. Spread warm frosting over cake as soon as it is taken from the oven. Cool.