Mocha Creole Spice Cake

2 1/2 cups cake flour, sifted
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon mace
1/4 teaspoon cloves
1/2 cup butter
1 cup granulated sugar
2 eggs, unbeaten
1/3 cup molasses
3/4 cup milk

Sift flour once, measure, add baking powder, salt and spices; then sift together 3 times. Cream shortening thoroughly; add sugar gradually and cream together until fluffy. Add eggs one at a time, beating thoroughly after each one. Add molasses and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Bake in 2 greased 9-inch layer pans at 375 degrees F for 25 to 30 minutes, or until done. Frost with Mocha Creole Frosting.

Mocha Creole Frosting:
1/3 cup butter
4 cups confectioners sugar, sifted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 (1 ounce) square unsweetened chocolate
1/3 cup strong coffee

Cream butter well; add 1 cup of the sifted confectioners sugar gradually, blending after each addition. Add vanilla extract, salt and melted unsweetened chocolate. Mix well. Add remaining 3 cups confectioners sugar alternately with about 1/3 cup strong coffee, until frosting is of right consistency to spread.