1 3/4 c. cake flour, sifted
1 1/2 c. sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 squares unsweetened chocolate
1/2 c. butter
1 1/4 c. evaporated milk
2 eggs
1 tsp. vanilla
1 square unsweetened chocolate

Sift flour, sugar, baking powder, baking soda, and salt. Melt 2 squares of chocolate and set aside to cool.

In a mixing bowl, at low speed, cream butter. Add sifted dry ingredients and 1 cup of milk until moistened. Beat for 2 minutes; add eggs, remaining milk, chocolate, and vanilla. Beat again for 1 minute at medium speed. Preheat oven to 350 degrees. Grease and flour two 9-inch pans.

Melt chocolate square; cool. Pour batter into prepared pans. Carefully spoon melted chocolate on top of batter to about 1 inch from rim. With spatula, swirl the chocolate in circles through the batter. bake 30 minutes. Cool; split each layer in half.

FILLING:

1 c. plus 2 tbsp. shortening
3/4 c. sugar
3 eggs
1/2 tsp. salt
1 tbsp. instant coffee
1 tsp. vanilla

Cream together shortening and sugar; add eggs and blend. Add coffee, salt, and vanilla and beat until fluffy. Spread filling between each layer and around sides. Frost only 1 inch from outer edge around cake top.