In bowl combine flour, sugar, cocoa powder, baking powder, baking soda and 1/4 teaspoon salt. Dissolve coffee in milk. Add milk, shortening and vanilla. Beat with electric mixer on low speed until combined. Beat on medium speed 2 minutes. Add egg and beat 2 minutes more. Pour into greased and floured 9×1 1/2-inch round baking pan.
Bake in 350° oven 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on rack 10 minutes. Remove from pan. Cool thoroughly on rack.
Microwave directions: Prepare batter as above, except substitute softened margarine or butter for shortening. Grease bottom of 2-quart ring mold dish; line with waxed paper. Pour batter into mold. Micro-cook, uncovered, on 50% power (medium,) 10 minutes, giving dish a quarter-turn every 3 minutes. If not done, cook on 100% power (high) 30 seconds to 2 minutes more or until surface is nearly dry. Cool on wire rack 5 minutes. Invert onto plate; remove waxed paper. Cool.