Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Water
2 (1 oz.) sqs. unsweetened
Chocolate
2/3 c Shortening
1 3/4 c Sugar
2 Eggs
2 1/2 c All-purpose flour
1 3/4 ts Baking soda
1/2 ts Salt
1 c Buttermilk
1 ts Vanilla extract
Fluffy White Filling
Chocolate Frosting

--------------------FLUFFY WHITE FILLING-------------------------
1/4 c All-purpose flour
1 c Milk
1/2 c Butter or margarine,
Softened
1/2 c Shortening
1 c Sugar
1/4 ts Salt
1 tb Vanilla extract

---------------------CHOCOLATE FROSTING--------------------------
2 c Sugar
2 (1 oz.) sqs. unsweetened
Chocolate
1/2 c Milk
1/2 c Butter or margarine
1/2 ts Vanilla extract

Combine water and chocolate in a small heavy saucepan. Cook over low
heat, stirring constantly, until chocolate melts. Remove from heat;
cool. Cream shortening; gradually add sugar, beating well at medium
speed of an electric mixer. Add eggs, one at a time, beating well
after each addition. Combine flour, soda, and salt; add to creamed
mixture alternately with buttermilk, beginning and ending with flour
mixture. Add cooled chocolate and vanilla; mix just until blended.
Pour batter into 3 greased and floured 9 inch round cake pans. Bake
at 350 degrees for 17 to 19 minutes or until a wooden pick inserted
in center comes out clean. Cool in pans 10 minutes; remove from
pans, and cool completely on wire racks. Spread Fluffy White Filling
between layers. Spread Chocolate Frosting on top and sides of cake.
Yield: one 3-layer cake. Place flour in a small saucepan; gradually
stir in milk. Cook over low heat, stirring constantly, until
thickened. Remove from heat; cool, stirring occasionally. Cream
butter and shortening; gradually add sugar, beating until light and
fluffy. Add salt, vanilla, and flour mixture; beat until smooth.
Yield: about 4 cups. Combine first 4 ingredients in a heavy saucepan;
cook over low heat until chocolate and butter melt, stirring
constantly. Cook over medium heat, stirring constantly, until
mixture boils. Boil 1 minute, stirring constantly. Remove from heat;
stir in vanilla. Cool thoroughly. Beat at high speed of an electric
mixer until of spreading consistency. Immediately spread on cake.
Yield: enough for one 3-layer cake. Submitted By BARRY WEINSTEIN
On 08-01-95

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