4 (1 oz.) sq. unsweetened chocolate
1 c. shortening
2 c. sugar
2 eggs
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. milk
1 tsp. vanilla extract
1 c. chopped pecans
Fudge Frosting (recipe follows)

Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside and let cool. Cream shortening. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate. Combine flour, baking powder and salt. Add to chocolate mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla and pecans. Pour batter into 2 greased and floured 9-inch round cake pans.

Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. Spread Fudge Frosting between layers and on top and sides of cake.

Fudge Frosting:

2 c. sugar
1/2 c. cocoa
1/4 tsp. salt
1/2 c. milk
1/2 c. butter
1 tsp. vanilla extract

Combine first 3 ingredients in a heavy saucepan; stir in milk. Add butter; bring to a boil. Cover and cook over medium heat 2 minutes. Remove from heat and stir in vanilla. Beat at medium speed of an electric mixer until spreading consistency.

Yields 2 1/4 cups.