Combine the coffee, 1 cup of the granulated sugar, the cocoa and raisins in a saucepan. Bring to a boil and simmer for 10 to 15 minutes. Cool.
Cream the shortening and add remaining granulated sugar gradually, creaming until light and fluffy. Add vanilla. Add eggs separately, beating well after each addition.
Mix and sift the remaining ingredients, except the confectioners' sugar, and stir in. Spoon into a greased and floured pan (10 X 10 X 2 inches) or 10-inch tube pan. Bake for about 1 hour.
When cool, place paper lace doily on top. Sift confectioners' sugar onto doily; lift off carefully. Cut into squares to serve.