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1
Preheat oven to 350F (180C).
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2
Grease and flour two 9-inch layer pans.
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3
Sift flour, cocoa and salt onto waxed paper.
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4
In large bowl, beat sugar, butter and eggs with electric mixer at high speed for 5 minutes, or until light and fluffy.
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5
Add flour mixture alternately with milk, beating at low speed after each addition.
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6
Moisten baking soda with vinegar, and stir into batter along with coffee.
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7
Divide batter between the two prepared pans.
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8
Bake for 40 minutes, or until toothpick inserted in center comes out clean.
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9
Cool 10 minutes.
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10
Loosen edges and turn out onto wire rack.
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11
Grease and flour a 9-inch layer pan.
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12
Sift flour, sugar, baking powder and salt into small bowl.
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13
Add shortening and 1/2 cup of the milk.
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14
Beat with electric mixer at medium speed for 2 minutes, scraping sides often.
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15
Add remaining milk and egg; beat 2 minutes longer.
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16
Pour into pan.
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17
Bake for 35 minutes, or until toothpick inserted in center comes Cool 10 minutes.
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18
Loosen edges and turn out onto wire rack.
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19
Cool completely.
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20
To assemble cake: Place one chocolate layer on serving plate; spread with half of Caramel Filling.
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21
Top with yellow layer; spread with remaining filling.
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22
Place second chocolate layer on top.
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23
Frost side and top of cake with Vanilla Frosting, making deep swirls.
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24
Keep in cool place until ready to serve.
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25
Slice into THIN wedges, and serve with vanilla ice cream if desired.
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26
Caramel Filling: In medium saucepan, melt butter; add sugar and bring to a boil, stirring constantly.
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27
Lower heat, cook and stir for 2 minutes longer.
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28
Stir in milk and salt.
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29
Remove from heat; cool to lukewarm.
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30
Gradually stir in powdered sugar until smooth.
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31
Chocolate Frosting: In medium bowl, combine butter, egg, chocolate and corn syrup.
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32
Beat until smooth.
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33
Add powdered sugar, water and salt.
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34
Beat again until smooth and spreadable.
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35
If too soft to spread, add more sugar.
