Ingredients
| 2 cups | sugar | | 1 cup | unsweetened cocoa | | 1 cup | vegetable shortening | | 1 tsp. | salt | | 2 tsp. | baking powder | | 1 tsp. | baking soda | | 3 cups | all-purpose flour | | 2 | eggs, room temperature | | 1 cup | milk, room temperature | | 1 tsp. | almond extract | | 1 tsp. | vanilla extract | | 1 cup | strong hot coffee |
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Instructions
Preheat oven to 350°F. 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.
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