(Similar to the three layer chocolate fudge cake that Haagen-Dazs used to sell.)

CAKE:

1/4 c. butter
2 c. plus 2 tbsp. sugar
1 tsp. vanilla extract
2 eggs
3/4 c. cocoa powder
1/4 c. Crisco shortening
1 3/4 c. unsifted flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1 3/4 c. milk
1 tsp. vinegar
Pinch of salt

Grease and flour three 8 inch cake pans. Preheat oven to 350 degrees. Add vinegar to milk and set aside. Combine butter, Crisco shortening, sugar, and vanilla. Cream until fluffy. Blend in eggs. In another bowl, combine cocoa powder, flour, baking powder, baking soda and salt. Add this mixture, alternately with milk, to the batter. Blend well.

Bake for 30 to 40 minutes or until a wooden toothpick inserted in the cake comes out clean. Cool for 10 minutes before removing from pans.

FROSTING:

1 1/2 c. sugar
1 c. cocoa powder
1/3 c. plus 4 tsp. shortening
1 1/3 tsp. vanilla extract
4 tbsp. cornstarch
1 1/3 c. water
Pinch of salt

Combine sugar, cornstarch, and salt in a sauce pan. Mix well. Add water, stir. Place over medium-high heat and cook, stirring constantly, until thickened and clear. Remove from heat and immediately beat in butter, vanilla, cocoa powder, and shortening. Beat until chocolate is melted. Spread on cake when frosting is slightly above room temperature. (Frosting thickens when cooled.)