One-bowl batter and a fabulous, fudgy, NO-FAIL frosting - all the reviews will be raves next time YOU bring dessert!

1 2/3 c. all-purpose flour
1 1/2 c. sugar
3/4 c. shortening or butter-flavor shortening
3/4 c. milk
1/3 c. unsweetened cocoa
1 tsp. vanilla extract
3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3 lg. eggs
Fudgy Chocolate Frosting (below)

About 2 hours before serving or early in day:

1. Preheat oven to 325 degrees. Grease two 9-inch round cake pans. Dust pans with cocoa.

2. In large bowl, with mixer at low speed, beat all ingredients except Fudgy Chocolate Frosting just until blended. Increase speed to high; beat 2 minutes, occasionally scraping bowl.

3. Spoon batter into pans. Bake 25 minutes or until toothpick inserted in center of cake comes out clean. Cool cakes in pans on wire racks 10 minutes; remove from pans; cool completely on racks.

4. When layers are almost cool, prepare Fudgy Chocolate Frosting.

5. On plate, place 1 cake layer, rounded-side down; spread with about 3/4 cup frosting; top with second layer, rounded-side up. Frost side and top of cake with remaining frosting. Make swirls on cake top with metal spatula or back of spoon. Refrigerate cake until ready to serve. Makes 12 servings.

FUDGY CHOCOLATE FROSTING:

In 2-quart saucepan over medium heat, heat to boiling:

1 1/4 c. heavy or whipping cream
1 c. sugar

Boil 1 minute. Remove saucepan from heat; stir in:

6 (1 oz.) sqs. unsweetened chocolate, coarsely chopped
3/4 c. (1 1/2 sticks) butter
1 tsp. vanilla extract

Stir until chocolate and butter melt. Pour mixture into large bowl; refrigerate until mixture cools and thickens slightly, about 25 minutes. With mixer at high speed, beat frosting until smooth and frosting stands in soft peaks.