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1
For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
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2
Remove from heat and let cool.
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3
Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
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4
Add eggs, one at a time, beating well after each addition.
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5
Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
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6
Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
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7
Pour batter into three greased and floured 9-inch layer pans.
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8
Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
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9
Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
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10
For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
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11
Cook over low heat, stirring constantly, until thick.
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12
Remove from heat and let cool completely.
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13
Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
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14
Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
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15
Spread filling between cake layers.
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16
For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
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17
Cook over low heat, stirring constantly, until chocolate melts.
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18
Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
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19
Remove from heat and stir in vanilla.
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20
Beat at high speed of electric mixer until frosting is of spreading consistency.
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21
Immediately spread on cake.
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22
Garnish with chocolate shavings.
