Ingredients
1 2/3
cups Gold Medal™ all-purpose flour
1
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup shortening
1 1/2
cups buttermilk
1 1/2
teaspoons baking soda
1
teaspoon salt
1
teaspoon vanilla
2
eggs
2
oz unsweetened baking chocolate, melted, cooled
3
cups powdered sugar
1/3
cup butter or margarine, softened
1 1/2
teaspoons vanilla
1
to 2 tablespoons milk
Preparation
Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans, or 13x9-inch pan. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.
Bake rounds 30 to 35 minutes, rectangle 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and enough milk until smooth and spreadable. Fill and frost round layers or frost top of rectangle with frosting.
