2 c. all-purpose flour
1 3/4 tsp. baking soda
1 c. plus 2 tbsp. cold water
1 3/4 c. sugar
1 tsp. vanilla
1/2 c. cocoa
1 tsp. salt
1/2 c. shortening
4 eggs

In medium bowl, stir together flour, cocoa, baking soda and salt. In large mixing bowl, at medium speed, beat shortening and sugar until light and creamy. Beat in eggs and vanilla until thoroughly blended. Add 3/4 cup flour mixture alternately with 1/4 cup water, beating on low speed just until blended. Repeat with remaining flour and water.

Pour into 8-inch cake pans lined with wax paper. Bake in preheated oven at 350 degrees until done, 30 to 40 minutes. Cool in pan 10 minutes. Remove from pan and cool completely before frosting with fluffy white or chocolate frosting.

FLUFFY WHITE FROSTING:

2 egg whites
1/2 c. sugar
1 c. light corn syrup
1 tsp. vanilla flavoring

In large saucepan, combine all ingredients except vanilla. Cook over low heat, while beating on high speed with portable electric mixer until it forms peaks, about 5 to 7 minutes. Remove from heat and add vanilla. Continue beating until frosting holds swirls, about 2 minutes.

CHOCOLATE FROSTING:

1/3 c. milk
1/4 c. butter
1 tsp. vanilla
3 oz. unsweetened powdered chocolate
3 c. confectioners' sugar
1/2 tsp. almond extract

Cook in medium saucepan over low heat, milk, butter and chocolate, stirring occasionally just until butter and chocolate are melted. Beat in sugar and flavorings until smooth.