German Cocoa Cake

Directions

1. 1
   Cream shortening and sugar in a mixing bowl until light and fluffy; beat in vanilla.
2. 2
   Add eggs, one at a time, beating thoroughly after each addition.
3. 3
   Add self-rising flour, alternately with buttermilk, beginning and ending with flour. Beat until smooth; add hot coffee and stir until blended.
4. 4
   Pour batter into greased and floured cake pans, or one oblong 12 x 9 1/2-inch pan.
5. 5
   Bake at 325° for 30 to 40 minutes.
6. 6
   Frost with Coconut-Pecan Frosting.