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Preheat the oven to 350 degrees.
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Prepare 2 (10-inch) cake pans, greased and floured, bottom lined with waxed paper.
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Cut the shortening into the dry ingredients.
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4
In a large coffee mug, place 3 eggs.
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Fill the mug the rest of the way with milk and add to the dry mix in the bowl.
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Then add another 1/2 mug of milk.
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Add the vanilla, and boiling water.
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Mix for 2 minutes on medium speed.
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Scrape down sides of bowl.
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Pour into prepared pans.
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Bake at 350 degrees for 45 to 55 minutes or until a cake tester comes out clean.
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12
Remove from oven and let cool in pan for 15 minutes.
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13
Remove from pans, remove waxed paper and let cool completely.
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14
In a double boiler melt the chocolate, remove from boiler and put aside.
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15
In the double boiler place the 3 egg whites and sugar and cook over medium heat until warm to the touch and sugar is dissolved.
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16
Place mixture in large mixing bowl and beat until cool.
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Add the melted chocolate.
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When cool, add the butter and vanilla.
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Mix until fluffy.
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20
Use the mixture as a filling and first layer of frosting on the cake.
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21
Place the cake with the buttercream in the freezer for 1/2 hour to firm up before covering with the ganache.
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22
In a saucepan mix and bring to a simmer the whipping cream and butter.
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23
Add in the chocolate chips and stir until smooth.
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Let sit until cool.
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25
Frost cake with the ganache.
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26
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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27
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
