Ann's Signature Chocolate Cake

½ Cup Butter

2 Cups white sugar

2 Eggs

¾ Cup buttermilk

3/4Cup water, room temp

1 teaspoon vanilla

2 Cups all purpose flour cake flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon baking powder

4 oz unsweetended chocolate liquor, melted cooled to warm

1. Preheat oven to 350 degrees F.  Grease and line two 8" round cake pans.

1. In a separate bowl, sift together the flour, soda, salt and baking powder.  Set aside.

1. In the bowl of an electric mixer equipped with the paddle attachment, beat the shortening until creamy add the sugar slowly ad beat until light and fluffy on medium high speed for two-three minutes.  Ad eggs one at a time.  Scrape the edges of your bowl.  Add fourth of the flour then a third of the liquids, buttermilk and water, then another fourth of the flour mixture and so on, alternating the flour mixture with the liquid mixture.  Be sure to start and stop with the flour mixture.  Beat until well mixed and smooth.  Add the melted chocolate and beat in for another minute or so until well distributed in the batter.  Be sure to scrape sides of bowl during each step of mixing.

1. Pour batter evenly between two pans and bake.  Bake for about 25-30 minutes or until the cake tester comes out clean.  Keep pans in the center of your oven.

1. Cool on racks for 5 minutes then remove from pans and take off liner if it adhered to the cake.  Cool completely.  Use immediately or wrap each layer in parchment sheet then cover and freeze for up to 2 weeks or refrigerate for 2 days.