(see also Rum Frosting)
2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 squares unsweetened chocolate
1/2 cup shortening
1 cup sugar
2 eggs
2 tablespoon whole milk
1 teaspoon vanilla
1/4 cup shaved semi-sweet chocolate
Preheat oven to 325 deg. F. Sift then measure flour; resift with baking powder and salt. Melt chocolate. Cool slightly. Cream shortening and sugar until well blended. Add eggs, one at a time, beating well between each addition. Stir in chocolate. Add dry ingredients alternately with milk and vanilla. Spread batter evenly into three waxed paper lined, greased 9x9x2-inch pans. Bake 10 to 12 minutes. Turn out on wire cake racks; peel off paper. When completely cool, spread frosting between layers and on top of cake. Sprinkle with shaved chocolate. Cut into 4 lengthwise strips. Cut each strip crosswise into eight strips.