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1
Preheat oven to 400 degrees.
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2
Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
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3
In a mixer, cream together butter, sugar and shortening until fluffy, about 3 minutes.
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4
Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated.
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5
Stir in vanilla.
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6
Sift flour, then add salt, baking soda and baking powder.
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7
Sift a second time.
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8
With mixer on low, alternately add flour mixture and milk in about 4 additions, then increase speed to medium.
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9
Beat until smooth, about 4 to 5 minutes, scraping down sides of bowl.
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10
Spread 3/4 cup batter in each pan.
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11
Bake 6 to 8 minutes, or until cake springs lightly when pressed with a finger.
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12
Flip cake out of pan onto paper towels or cake rack while still very warm.
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13
Repeat with second set of layers.
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14
When first layers go into oven, start to make icing.
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15
Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well.
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16
Turn heat to medium-high and add butter and milks, bringing to a boil.
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17
Boil for about 4 minutes, stirring continually, careful to watch that it does not boil over.
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18
Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes.
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19
If using a candy thermometer, cook to the point just before soft ball stage or about 230 degrees.
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20
Begin icing first layers, still warm, when second batch is in the oven.
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21
Flip layers over so that top side faces up.
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22
Use about 4 tablespoons of icing per layer.
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23
Icing will be thin but will firm up as it cools.
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24
Stack layers, then continue icing and stacking as layers are baked.
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25
When all layers are iced and stacked, glaze top and sides of cake.
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26
Contours of layers will be visible through icing.
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27
If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.
