Best Chocolate Cake

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Title: Best Chocolate Cake
Categories: Cakes, Chocolate
Yield: 12 servings

1 c All-purpose flour
2 c Sugar
1/2 c Shortening
3/4 c Water
3/4 c Buttermilk
1 ts Baking soda
1 ts Salt
1 ts Vanilla
1/2 ts Baking powder
2 Eggs
4 oz Unsweetened chocolate
Melted and cooled
Fudge frosting:
2 c Sugar
1/2 c Shortening
3 oz Unsweetened chocolate
2/3 c Milk
1/2 ts Salt
2 ts Vanilla

Recipe by: Betty Crocker's Old-Fashioned Cookbook, c199
Heat oven to 350 degrees. Grease and flour rectangular pan,
13 X 9 X 2 inches, 3 round pans, 8 X 1-1/2 inches, or 2
round pans, 9 X 1-1/2 inches. Beat all ingredients except
Fudge Frosting in large bowl on low speed 30 seconds,
scraping bowl constantly. Beat on high speed 3 minutes,
scraping bowl occasionally. Pour into pans.
Bake rectangle pan 40 to 45 minutes, round pans 30 to 35
minutes or until wooden pick inserted in center comes out
clean. Cool rounds 10 minutes; remove from pans. Cool
completely. Prepare Fudge Frosting; frost cake.
(Fill layers with 1/3 cup frosting; frost side and top with
remaining frosting.) 12 TO 16 SERVINGS.

FUDGE FROSTING: Mix all ingredients except vanilla in 1-1/2
quart saucepan. Heat to rolling boil, stirring
occasionally. Boil 1 minute without stirring. Place
saucepan in bowl of ice and water. Beat until frosting is
smooth and of spreading consistency; stir in vanilla.

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