BEST-EVER CHOCOLATE CAKE and FROSTING

This is an old recipe I have probably had 25 or 30 years. It is a Great American Home Baking Recipe. The flavor is enhanced by adding coffee.

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegetable shortening
1 cup milk
1/2 cup cold black coffee
1 tsp vanilla extract
2 large eggs

Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pans; set aside.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Beat in the shortening, using an electric mixer on low speed. Beat in the milk, coffee, and vanilla extract until combined.
Increase speed to high and beat for 2 minutes. Add the eggs and beat another 2 minutes.

Pour batter into the prepared pans; smooth with a spatula. Bake in center of oven until a toothpick inserted in the centers comes out clean; about 30-35 minutes.

Remove cakes from oven to a wire rack and allow to cool in the pans for 5 minutes before turning out onto the wire racks to cool completely.

FROSTING:
1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup warm water
4 cups confectioners' sugar
1 cup chopped walnuts, divided

Combine the cocoa powder, butter, corn syrup, vanilla extract and salt in a large bowl. Beat on medium speed 2 minutes. Add warm water; mix well. Beat in half the confectioners' sugar, then the remaining half. Beat until smooth.

Place one layer top side down on a large, flat plate. Spread with 1 cup of the frosting; sprinkle with 2/3 cup walnuts. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish the cake with the remaining walnuts.

This is the file photo.