2/3 c. sugar
1/2 c. milk
3 squares unsweetened chocolate, chopped
1 slightly beaten egg
1 3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 c. sugar
1 tsp. vanilla
2 eggs
1 c. milk

Combine 2/3 cup sugar, 1/2 cup milk, chocolate, and 1 egg. Cook and stir just until mixture boils, cool. Meanwhile, stir together flour, baking soda, and salt.

In a larger mixer bowl, beat shortening on medium speed of electric mixer about 30 seconds. Add 1 cup sugar and vanilla; beat until fluffy. Add the eggs, one at a time, beating well on medium speed. Add dry ingredients and the 1 cup of milk alternately to beaten mixture, beating after each addition. Stir in chocolate mixture.

Turn into 3 greased and floured 8-inch pans. Bake at 350 degrees for 25-30 minutes. Cool 10 minutes on wire racks. Remove from pans, cool.

AMARETTO ICING:

4 c. 10X sugar
1/2 c. sweet butter, softened
3 squares unsweetened chocolate, melted
1 tsp. vanilla
1/3 c. Amaretto (almond liqueur)
1 tbsp. water

Sift sugar, combine remaining ingredients. Beat 3 minutes at medium speed. Spread between layers of cake. Ice top and sides. Cover top of cake with slivered almonds.