Gypsy Round Layer Cake Recipe

Cake:
3/4 cup solid vegetable shortening
1 1/2 cups granulated sugar
3 eggs, beaten
2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons cocoa powder
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon lemon extract
1/2 cup chopped nuts

Mocha icing:
6 tablespoons butter, softened
3 cups confectioners’ sugar
1 1/2 tablespoons cocoa powder
1 teaspoon cinnamon
2 tablespoons hot coffee

1. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans.
2. In a medium-size mixing bowl, cream shortening with granulated sugar and beat until fluffy. Add eggs and blend.
3. In a separate bowl, sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon and cocoa. Add to creamed mixture alternately with buttermilk. Stir in vanilla, lemon and nuts.
4. Pour into prepared pans and bake for 30 minutes, until center is set. Set aside to cool.
5. To prepare icing, cream together butter, egg yolk, confectioners’ sugar, cocoa, cinnamon and coffee until smooth and fluffy. Add a little more coffee or more sugar if needed to improve texture. Frost top of each cake layer when cooled, and then assemble.