Chocolate Cream-Filled Cake

To make creme filling, beat 1/3 cup milk, shortening, 1 teaspoon vanilla, 1/2 cup sugar and 1/8 teaspoon salt on high speed of mixer for 10 minutes. Add cold water and 1/4 cup powdered sugar and beat some more.  Refrigerate while making rest of recipe.

Sift together flour, 1/2 teaspoon salt, baking soda, cocoa and 1-3/4 cups sugar. Add egg, oil, 1 cup sour milk and 1 teaspoon vanilla. Mix well. Add coffee.

Pour batter into 2 round greased-and-floured cake pans. Bake at 350 degrees until done, approximately 30 minutes. Cool in pans 10 minutes, then turn out onto wire racks to cool.

After cakes have cooled, spread refrigerated creme filling on top of one cake. Place other cake layer on top of filling.

Mix butter, 1 pound powdered sugar, about 1/4 cup milk and 1-1/2 teaspoons vanilla to make chocolate buttercream frosting.  Frost top and sides of layer cake.