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1
Grease 3 cake layer tins well, and heat oven to 375 deg F/190 deg C,.
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2
Sift the dry ingredients together in a bowl: the flour, baking powder, salt, nutmeg and cinnamon. (NOT the cocoa).
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3
Cream the shortening, and beat the eggs in a separate bowl.
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4
Add the sugar a little at a time, beating well. Add the beaten eggs; beat in well.
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5
Add half the sifted dry ingredients.
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6
Add the milk. Mix well.
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7
Add rest of sifted dry ingredients, and mix well.
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8
(You might have to eyeball this next step).
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9
Fill 2 greased layer tins, keeping back 1/3 of the batter. Tap the tins lightly on the counter to remove air bubbles.
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10
Mix the cocoa powder and warm water (1 tablespoon each), add to the leftover one-third of the batter, and mix in well.
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11
Scrape into the 3rd cake tin.
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12
Bake the layers for 15 - 20 minutes, but test with a skewer before removing from oven.
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13
Cool, and make the filling and icing.
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14
Use the cocoa layer as your middle layer when assembling.
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15
Cream the butter, adding the confectioners' sugar very slowly with the cocoa, and beating very well until really light and fluffy.
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16
Add the vanilla, and then add the coffee 1 tablespoon at a time (in case you do not need 5 tablespoons) until the mixture is soft enough to spread. (If you'd prefer a milder taste, use milk instead of coffee).
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17
Use the layer with the cocoa added as your centre layer.
