1. Serves 10 to 12 preparation time: 45 minutes cooking time: 60 to 70 minutes this rich chocolate cake is sure to become a family favorite.

2. For a child"s birthday, substitute milk or black coffee for the whisky in the cake and icing.

3. Cake: cake: in medium bowl, combine flour, cocoa, baking powder and salt.

4. In separate bowl, using an electric mixer, cream together granulated and brown sugars, shortening and butter until fluffy.

5. Beat in eggs one at a time, until smooth.

6. In small bowl, dissolve coffee granules in hot water and whiskey; stir into butter mixture, along with milk.

7. Stir butter mixture into flour mixture until well combined.

8. Pour batter into greased 9-inch springform cake pan. Bake in 350°F oven 60 to 70 minutes or until a toothpick inserted in centre of cake comes out clean.

9. The cake may sink in the centre a little but this is normal.

10. Let cake cool in pan for a few minutes, then turn out and let cool completely on wire rack.

11. Mocha butter icing: in large bowl, using electric mixer, beat butter until very soft.

12. Gradually beat in half of icing sugar and half of cocoa.

13. In small bowl, dissolve instant coffee granules in hot water.

14. Beating at high speed, gradually add dissolved coffee and the whisky to butter mixture.

15. Add remaining icing sugar and cocoa and the salt.

16. Beat at high speed until icing is consistency of whipped cream.

17. To assemble: centre cake on serving plate.

18. Reserving 1 cup icing, spread remaining icing over top and sides of cake.

19. Spoon reserved icing into piping bag. Using star nozzle, pipe rosettes of icing around base of cake and around top edge.

20. Store, loosely covered, in refrigerator for up to 2 days.

21. Serve at room temperature.

22. Cake can be frozen after icing.

23. Freeze unwrapped until frozen, then wrap carefully in plastic wrap and foil and store in freezer for up to 2 months.

24. Per serving: 707 calories for 10, 589°F for 1.