4 sq. unsweetened chocolate
1 3/4 c. cake flour
1 1/2 c. sugar
1/2 c. shortening
2 eggs
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 1/4 c. evaporated milk, undiluted

FILLING:

1 sq. chocolate, melted and cooled
1/3 c. evaporated milk, undiluted
2/3 c. vegetable shortening
1/4 tsp. salt
1 tbsp. water
1/2 c. sugar
1 tsp. vanilla

Melt 2 squares chocolate. Sift dry ingredients. Stir shortening to soften. Add dry ingredients, 1 cup milk, and vanilla. Blend. Beat 2 minutes at low speed. Add eggs, remaining milk, melted chocolate. Beat 1 minute. Pour into two 9 inch layer pans lined with paper on bottom. Melt remaining 2 squares chocolate and pour into circle on top of layers. Make swirls on top with rubber spatula to form patterns. Bake about 30 minutes at 350 degrees.

FILLING: Combine and whip 10 minutes or until very fluffy. Split layers to form 4 layers. Spread 2/3 cup filling between each layer. Best when chilled.