Oregon Amber Cake with Mocha Frosting

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ⅓ cup shortening
 * 1½ cups granulated sugar
 * 2½ cups cake flour sifted
 * 4 teaspoons baking powder
 * ¼ teaspoon salt
 * ¾ cup water
 * ½ teaspoon almond extract
 * 4 egg yolks beaten

Frosting

 * 6 tablespoons cocoa
 * 6 tablespoons hot coffee
 * 6 tablespoons butter
 * 1 teaspoon vanilla
 * 3 cups confectioner's sugar

Directions

 * 1) Cream shortening with the sugar then mix and sift flour, baking powder and salt and add these alternately to the first mixture with the water and extract.
 * 2) Fold in beaten egg yolks.
 * 3) Bake in greased and floured sheet pan for 35 minutes at 350°F.
 * 4) When cake is cool cut in half and put together with frosting.
 * 5) For frosting combine cocoa and coffee then add butter and vanilla.
 * 6) Add sugar gradually until correct consistency.