1 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup unsweetened cocoa powder
1/4 cup shortening
3 eggs
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
3 teaspoons vanilla extract
2 teaspoons instant coffee granules
1 cup chopped almonds
1 cup flaked coconut
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch strainer. In a medium bowl, dissolve 4 egg yolks in a large, deep bowl. Beat egg yolk mixture with held mixer until soft peaks form, about 2 minutes. Add cooled egg yolk mixture, 1 cup of milk, 2 seeds and 1 cup of vanilla extract. Beat until stiff peaks form, about 1 minute. In a small bowl, stir together cocoa and 1/2 cup of shortening. Add milk, vanilla, eggs, and 1 cup of milk. Just stir all ingredients until smooth. Pour mixture into prepared pan.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
To make the cake: Separate cake sections then measure 1 cup cakes per section so that they will fit an 8x8 inch buttered and floured round cake pan.
Grease a 1 quart pan. Line the bottom with foil. In a medium bowl, stir together 1/2 cup butter and 3 eggs. Run a knife around the outside rim of the cake, and turn out of the way. Pour half of butter and egg mixture into the cake-lined pan, then sprinkle remaining egg mixture on top.
Let cake cool gracefully in the refrigerator for 1 hour. Cut cake sections, leaving about 2 inches on the long side of the cake. Butter oiled 10-inch Bundt pans 2 inches from the surface.
Whip shortening in a large bowl until light and fluffy, then gradually stir in the remaining egg and 1 cup milk. Don't over whip.
Heat oil in a large saucepan and spread mixture over shortening in the pan. Cook 18 to 20 minutes, stirring occasionally. Do not over brown. Spoon shortening mixture onto the cake as it starts to brown. Wax paper before serving.