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2 cups all-purpose flour
2 cups sugar
1/2 cup shortening
3/4 cup water
3/4 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened chocolate, melted and cooled
FUDGE FROSTING
2 cups sugar
1/2 cup shortening
3 ounces unsweetened chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla extract
1. Heat oven to 350°. Grease and flour rectangular pan, 13 x 9 x 2 inches, 3 round pans, 8 x 1 1/2 inches, or 2 round pans, 9 x 1 1/2 inches. Beat all ingredients except Fudge Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.
2. Bake rectangular pan 40 to 45 minutes, round pans 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans. Cool completely. Prepare Fudge Frosting; frost cake. Fill layers with 1/3 cup frosting; frost side and top with remaining frosting.
For Fudge Frosting
Mix all ingredients except vanilla in 2 1/2-quart saucepan. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency; stir in vanilla.
From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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