2 squares unsweetened chocolate
1 c. plus 1 tbsp. milk
2 1/2 c. sifted cake flour
2 1/2 tsp. baking powder
1 tsp. salt
2/3 c. vegetable shortening
1 1/2 c. sugar
3 eggs
1/8 tsp. baking soda
1 tsp. grated orange rind
Chocolate Frosting (recipe follows)

1. Preheat oven to moderate (350 degree). Grease and flour two 9 by 1 1/2 inch pans.

2. Heat chocolate and the 1 tablespoon milk in a small saucepan over very low heat until melted; reserve.

3. Sift flour, baking powder and salt onto wax paper.

4. Beat shortening, sugar and eggs in large bowl with electric mixer on speed until light and fluffy, about 3 minutes.

5. Stir in sifted dry ingredients alternately with remaining 1 cup milk, beating well after each addition until batter is smooth. Divide batter equally between two bowls.

6. Beat cooled chocolate mixture and baking soda into one part until smooth. Stir orange rind into remaining batter. Turn each into pans.

7. Bake in a preheated moderate over (350 degree) for 30 minutes or until centers spring back when lightly touched with fingertip. Cool in pans on wire racks 10 minutes. Loosen around edges; turn out; cool completely. Split layers in half crosswise to make 4 thin layers.

8. Prepare Chocolate Frosting. Frost three of the layers with part of the frosting. Stack layers, alternating chocolate with orange. Top with orange layer. Frost top and side of cake. Garnish with walnuts and fresh oranges, if you wish.

CHOCOLATE FROSTING:

elt 4 squares unsweetened chocolate and 1/2 cup (1 stick)
butter over hot, not boiling water. Combine 1 package sifted
10X (confectioners') sugar, 2 teaspoons milk and 1 teaspoon
vanilla in bowl. Stir until blended.