Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly a fluted 2 quart ring mold, and dust lightly with flour.

2 Sift pastry flour, salt, and baking powder together.

3 In a large bowl, cream shortening well. Gradually blend in 1 1/2 cups sugar, eggs, vanilla, and 3 tablespoons cognac; beat until light and fluffy. Gently blend sifted ingredients alternately with the milk and cream into the creamed mixture. Pour batter into ring mold.

4 Bake for 45 to 50 minutes, or until cake springs back when lightly touched. Remove from pan, and allow to cool.

5 In a clean, cold bowl, beat the 2 cups whipping cream until peaks form. Stir in 1/4 cup sugar and coffee powder. Frost the cake with whipped cream. When serving, drizzle cake with a few drops of cognac.