Cake:

1/2 c. shortening
2 c. firmly packed brown sugar
3 eggs
2 1 oz. squares unsweetened chocolate, melted
2 1/4 c. sifted cake flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla extract
creamy chocolate frosting

Cream shortening and gradually add sugar beating at medium speed. Add eggs beating well after each addition, then add chocolate and beat well. Combine flour, soda and add to cream mixture stir in vanilla. Pour batter into 3 greased and floured 8 inch round cake pans.

Bake at 350°F for 25 to 30 minutes or until a toothpick is inserted in center and comes out clean. Cool on wire racks spread creamy chocolate frosting between layers and on top.

Creamy Chocolate Frosting:

3/4 c. butter
3/4 c. cocoa
1/2 c. milk
2 1/4 tsp. vanilla
6 3/4 c. sifted powdered sugar

Combine butter, cocoa and milk in a small saucepan. Cook over low heat, stirring constantly until butter melts. Remove from heat and add vanilla; gradually add powdered sugar, 1 cup at a time beating at high speed until thick enough to spread, adding additional milk if necessary.