Cappuccino Cake with Mocha Frosting

1 (18.25 ounce) package white cake mix

¼ cup instant cappuccino coffee powder

1 tablespoon vegetable oil

3 egg whites

1 ¼ cups water

1 cup shortening

1 ½ teaspoons vanilla extract

4 ½ cups confectioners sugar

4 tablespoons milk

¾ cup unsweetened cocoa powder

1 tablespoon instant coffee powder

1 cup hot water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.

In a large bowl, combine cake mix and 1/4 cup cappuccino. Pour in 1 1/4 cups water, 3 egg whites and 1 tablespoon oil. Mix well, then pour batter into prepared pans.

Bake in preheated oven according to package directions until a toothpick inserted into center of cake comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.

To make the Mocha Frosting: In a large bowl, combine shortening with vanilla. Blend in half of the confectioners sugar. Blend in 2 tablespoons milk. Repeat with remaining confectioners sugar and 2 tablespoons milk. Mix in approximately half of the cocoa.

Dissolve the 1 tablespoon instant coffee into 1 cup of hot water. While still warm, pour two tablespoons of the coffee into the frosting mixture. Mix in remaining cocoa. Add coffee mixture, a tablespoon at a time, until desired consistency is achieved. Fill and frost cake.