Mocha Chocolate Torte

Ingredients

1/2	cup	cocoa powder	unsweetened
1/2	cup	water	boiling
2 1/2	cups	flour, all-purpose
1 1/2	teaspoons	baking soda
1/2	teaspoon	salt
1 3/4	cups	sugar
2/3	cup	butter	or margarine
2	large	eggs
1	teaspoon	vanilla extract
1	cup	buttermilk
Filling
5	tablespoons	flour, all-purpose
1	cup	milk
1	cup	sugar
1	cup	butter	or margarine
1/2	teaspoon	instant coffee	granules
2	teaspoons	water
1	teaspoon	vanilla extract
2	teaspoons	cocoa powder	unsweetened
1	cup	pecans	chopped
Frosting
1/2	cup	vegetable shortening
1/4	cup	butter	or margarine
2 1/2	tablespoons	evaporated milk
1	tablespoon	water	boiling
1 1/2	teaspoons	vanilla extract
1	dash	salt
1	pound	powdered sugar	sifted, divided
1	x	pecan halves	optional

Directions

For cake, make a paste of cocoa and water.

Cool and set aside.

Sift together flour, soda and salt; set aside.

In a large mixing bowl, cream the sugar and butter.

Add eggs and vanilla. Blend in cocoa mixture.

Add flour mixture alternately with the buttermilk.

Blend until smooth.

Pour into two greased and floured 9 inch cake pans.

Bake at 350 degrees F for 35 minutes or until cake tests done.

Remove from pans and cool on a wire rack.

For filling, cook flour and milk in a saucepan over low heat,stirring constantly, until thick.

Cool.

Meanwhile, cream sugar and butter until light.

Dissolve coffee in water; add with vanilla, cocoa and milk mixture to creamed mixture.

Beat until fluffy, about 5 minutes.

Fold in nuts.

Split each cake layer in half.

Divide filling into thirds and spread between layers.

For frosting, cream shortening and butter.

Add milk, water, vanilla, salt and half the sugar.

Beat well.

Add remaining sugar and beat until smooth and fluffy.

Spread over top and sides of cake.

Garnish with pecan halves, if desired.