3/4 c. plus 2 tbsp. cocoa
1 c. boiling water
2 tbsp. butter, softened
2 c. sugar
2 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1/2 c. buttermilk
2 eggs
1 tsp. vanilla extract
Never Fail Frosting
Chocolate Frosting
Chocolate curls (optional)

Combine cocoa, boiling water, and butter, stirring until smooth; set aside to cool. Combine sugar and next 4 ingredients in a mixing bowl; add cocoa mixture and shortening, beating at medium speed of an electric mixer until blended. Add buttermilk, eggs, and vanilla; beat 2 minutes, or until blended.

Pour batter into 3 waxed paper-lined and greased 8 inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely on wire racks.

Spread Never Fail Frosting between layers and on top of cake. Spread Chocolate Frosting over top and sides of cake. Garnish with chocolate curls, if desired. Yield: One 3 layer cake.

NEVER FAIL FROSTING:

1 c. sugar
1/3 c. water
2 tbsp. light corn syrup
2 egg whites
1/4 c. sifted powdered sugar
1 tsp. vanilla extract
1/2 c. chopped pecans

Combine sugar, water, and corn syrup in a heavy saucepan. Cook over medium heat, stirring constantly, until clear. Cook without stirring until candy thermometer registers 232 degrees.

Beat egg whites (at room temperature) until soft peaks form; continue to beat, slowly adding syrup mixture. Add powdered sugar and vanilla; continue beating until frosting is thick enough to spread. Stir in pecans. Yield: 3 cups.

CHOCOLATE FROSTING:

2 (1 oz.) sqs. unsweetened chocolate
1/2 c. butter, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 egg
1 tbsp. whipping cream or half & half
2 tsp. vanilla extract
1 1
1 1/2 tsp. lemon juice

Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool slightly. Cream butter with electric mixer; add chocolate and remaining ingredients, beating until smooth. Yield: 2 3/4 cups.