Chocolate Cake With Double Frosting

Directions

1. Put together cocoa, boiling water, and butter, stirring till smooth; set aside to cool. Put together sugar and next 4 ingredients in a mixing bowl; add in cocoa mix and shortening, beating at medium speed of an electric mixer till blended. Add in buttermilk, large eggs, and vanilla; beat 2 min, or possibly till blended.Pour batter into 3 waxed paper-lined and greased 8 inch round cake pans. Bake at 350 degrees for 25 to 30 min or possibly till a wooden pick inserted in center comes out clean. Cool in pans 10 min; remove layers from pans and let cool completely on wire racks.
2. Spread Never Fail Frosting between layers and on top of cake. Spread Chocolate Frosting over top and sides of cake. Garnish with chocolate curls, if you like. Yield: One 3 layer cake.
3. Put together sugar, water, and corn syrup in a heavy saucepan. Cook over medium heat, stirring constantly, till clear. Cook without stirring till candy thermometer registers 232 degrees.Beat egg whites (at room temperature) till soft peaks form; continue to beat, slowly adding syrup mix. Add in powdered sugar and vanilla; continue beating till frosting is thick sufficient to spread. Stir in pecans. Yield: 3 cups.
4. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook till chocolate melts. Set aside to cool slightly. Cream butter with electric mixer; add in chocolate and remaining ingredients, beating till smooth. Yield: 2 3/4 cups.