2 cups sugar
1 cup unsweetened cocoa
1 cup vegetable shortening
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 cups all-purpose flour
2 eggs — at room temperature
1 cup milk — at room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup hot — strong coffee
Preheat oven to 350 degrees. Grease the sides and bottom of 2 (9-inch) cake pans with shortening and then dust them with flour. In a large mixing bowl, combine all of the ingredients except the coffee. Mix at low speed until blended, scaping the sides of the bowl occasionally with a rubber spatula. Slowly add the coffee while mixing on low. Mix until smooth. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans on a wire racks for about 20 minutes, then invert onto racks and remove pans. Cool completely.