1/3 c. water
2 (1 oz.) squares unsweetened chocolate
2/3 c. shortening
1 3/4 c. sugar
2 eggs
2 1/2 c. flour
1 3/4 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla
Fluffy White Filling
Chocolate Frosting

Melt chocolate in water; cool. Cream shortening; gradually add sugar, beating well at medium speed. 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 27-29 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans; cool completely on wire racks. Spread Fluffy White Filling between layers. Spread Chocolate Frosting on top and sides of cake.

FLUFFY WHITE FILLING:

1/4 c. flour
1 c. milk
1/2 c. butter, softened
1/2 c. shortening
1 c. sugar
1/4 tsp. salt
1 tbsp. vanilla

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. Spread between layers of cake. This recipe can also be used as a frosting. Is really good for Red Velvet Cake.

CHOCOLATE FROSTING:

2 c. sugar
2 (1 oz.) squares unsweetened chocolate
1/2 c. milk
1/2 c. butter
1/2 tsp. vanilla

Combine first 4 ingredients in a heavy saucepan; cook over low heat until chocolate and butter melts, stirring constantly. Cook over medium heat, stirring constantly until mixture boils. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Beat at high speed until of spreading consistency. Immediately spread on cake.