Ingredients
1/2 cup shortening1-1/2 cups sugar2 large eggs2 cups all-purpose flour1/2 cup baking cocoa1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1 cup buttermilk1/2 cup hot waterCHOCOLATE FUDGE FROSTING:2 ounces unsweetened chocolate1 tablespoon butter1-1/2 cups sugar1/2 cup water1/4 teaspoon cream of tartar1 teaspoon vanilla extract1 to 2 tablespoons half-and-half cream
Preparation
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and hot water, beating well after each addition.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, melt chocolate and butter in a saucepan. Add the sugar, water and cream of tartar. Bring to a boil, stirring constantly. Cook and stir until a candy thermometer reads 240° (soft-ball stage). Remove from the heat. Cool completely, without stirring, about 1 hour. Add vanilla; beat until thickened. Add cream; beat until smooth. Frost cake.
