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1
Preheat the oven to 350F.
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2
Grease and flour a 9 x 13-inch casserole dish.
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3
Using a whisk, beat together the sugar and 1/2 cup shortening.
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4
Add the eggs, and whisk until light in color.
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5
Add the 2 cups flour and stir until combined.
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6
In a separate bowl, combine the cocoa powder, baking powder, and salt.
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7
Add the dry ingredients to the sugar mixture alternately with the milk, stirring to combine after each addition.
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8
Add the vanilla and stir until combined.
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9
Pour the batter into the prepared casserole dish.
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10
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
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11
Transfer the baking dish to a wire rack and let the cake cool completely.
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12
Spread the chocolate frosting over the top of the cake.
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13
The cake will keep in the refrigerator, wrapped in plastic wrap, for five days.
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14
In a saucepan set over medium-high heat, combine the butter, sugar, salt, vanilla, cocoa powder, and evaporated milk.
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15
Bring to a boil and cook, stirring constantly, for 4 minutes.
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16
Transfer the frosting to the bowl of a standing mixer fitted with the whisk attachment, and beat for 1 to 2 minutes, or until it is thick enough to spread.
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17
The frosting can be made ahead and stored in an airtight container in the refrigerator for up to five days.
