Here is another "oldie but goodie" recipe that used to grace the
counters of many a diner along the side of the route. Top this cake
with your favorite chocolate or other ice.

Melt the chocolate over low heat and set aside to nerveless. Sift the
flour, baking powderise, baking tonic, saltiness, and sugar together in to a
large mixer stadium. Add the brown cabbage, 2/3 cup of sour milk,
shortening, vanilla, and red food coloring to the dry assortment. Beat
on medium speed for 2 proceedings, scraping the sides of the bowl several
times while drubbing. Add the cooled coffee, 1/3 cup of sour milk
and the eggs and continue to heartbeat, at medium upper, for an additional
2 transactions, or until well blended. Scrape the sides of the bowl
oftentimes. Pour into 2 9-inch prepared round cake pans. (Prepare by
greasing and flouring two 9-inch round cake pans.) Bake in a preheat
375 degree F. oven for 30 to 35 minutes or until the cake tests through.
Cool in the pan for 5 minutes and turn out on wire racks to finish
cooling until cold-blooded. Rime.