(by Shirley McNevich)
Batter: 1/2 cup softened butter; 1/2 cup Crisco shortening; 2 - 1oz. squares Baker's UNsweetened baking chocolate; 1 cup water; 2 1/2 cups flour; 2 cups white sugar; 1 tsp. baking soda; 1/2 cup buttermilk; 2 beaten eggs; 2 tsp. vanilla
Frosting: 1/2 cup softened butter; 2 - 1oz. squares Baker's UNsweetened baking chocolate; 6 TBSP milk; 1lb. Domino's powdered sugar; 2 tsp. vanilla; 1 cup chopped pecans
In a saucepan over low heat add 1/2 cup butter, 1/2 cup Crisco shortening, 2 squares unsweetened baking chocolate and the 1 cup water--cook/stir until mixture is melted, then remove from heat. In a bowl add flour, white sugar and baking soda--stir to mix. In a mixer add eggs, buttermilk and 2 tsp. vanilla--beat. Slowly add flour mixture--beat. Add melted chocolate mixture--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 25-35 minutes--test with a toothpick for doneness. While caking is baking, make the frosting. In a heavy saucepan add 1/2 cup butter, 2 squares unsweetened baking chocolate, and 6 TBSP milk--cook/stir over medium low heat until bubbles form around the edges of the mixture. Remove from heat--add powdered sugar, 2 tsp. vanilla and the chopped pecans--stir well. Frost the warm cake, then cool completely.