Kater-Bug Cakes

2 TB Instant Coffee

1 Cup Warm Water

1/2 Cup Butter (softened)
2 Cups Sugar

4 Eggs

6 oz Unsweetened Chocolate (melted)

1 TB Vanilla

2 Cups Flour

1 tsp Baking Soda

1 tsp Salt

Preheat oven to 350°. Prepare cake pans with oil and flour.

Combine instant coffee and water; mix well and set aside.  In large bowl, cream butter and sugar with electric mixer until light and fluffy.  Add eggs, one at a time; mix well.  Add melted chocolate, vanilla and coffee mixture; mix well. Combine flour, baking soda and salt. Slowly add to butter mixture; mix well.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

1/2 Cup Shortening

1/2 Cup Butter (softened)

1 oz Unsweetened Chocolate (melted)

1 TB Instant Coffee

1 tsp Vanilla

4 Cups Powdered Sugar

2 TB Milk

In a large bowl, cream shortening and butter with electric mixer until light and fluffy.  Add melted chocolate, instant coffee and vanilla; mix well.  Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often.  When all sugar has been mixed in , icing will appear dry.  Add milk; beat at medium speed until light and fluffy.