Cake:

1 cup shortening

2 cups sugar

4 squares (1 ounce each) unsweetened chocolate, melted and cooled

2 teaspoons vanilla extract

5 eggs

2 ¼ cups cake flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

2 cups (12 ounces) semisweet chocolate chips

Frosting:

2/3 cup butter, softened

5 1/3 cups confectioners’ sugar

1 cup baking cocoa

1 cup cream

2 teaspoons vanilla extract

In a mixing bowl, cream shortening and sugar.  Add chocolate and vanilla; mix well.  Add eggs, one at a time, beating well after each addition.  Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk.  Fold in the chocolate chips.  Pour into three greased and floured 9-in. round cake pans.  Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes; remove from pans to wire racks to cool completely.  In a mixing bowl, cream butter.  Combine sugar and cocoa; add to creamed mixture alternately with cream.  Add vanilla; beat well.  Frost between layers and top and sides of cake.