Chocolate Chocolate Chip Cake

=======================

CAKE:

1 cup shortening
2 cups sugar
4 (1 ounce) squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
5 eggs
2 1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups semisweet chocolate chips

FROSTING:

2/3 cup butter, softened
5 1/3 cups confectioners' sugar
1 cup baking cocoa
1 cup milk
2 teaspoons vanilla extract

DIRECTIONS:

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the 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 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.

=======================

Apple Nut Cake

Cake:

2 sticks butter, melted
1 cup sugar
3 eggs
1 teaspoon vanilla
2 cups self-rising flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
5 apples, cored, peeled, and sliced into thin wedges
1/4 cup apple jelly

Preheat oven to 350 degrees.
Lightly grease a 9" or 10" springform pan.
Beat butter and sugar until fluffy.
Mix in eggs and vanilla.
Combine flour and seasonings. Stir into creamed ingredients.
Add pecans and mix until well-blended.
Note: Batter will be thick.
Measure 2/3 cup of batter and set aside.
Spread remaining batter in the bottom of the pan.
Arrange the apple wedges on top of the batter.
Heat and stir the apple jelly until melted and smooth.
Brush jelly over the apples.
Carefully spoon the reserved batter around the outside of the apple wedges.
Spread the batter with the back of a spoon to make a 1/2" border.
Bake for 45-50 minutes.

=======================================

Topping:

1/2 stick butter
2 tablespoons milk
1/2 cup brown sugar
1/2 cup chopped pecans

When cake is done baking, combine butter, milk and brown sugar in a saucepan.
Bring to a boil, stirring constantly.
Remove from heat and stir in the pecans.
Spread topping over the cake and bake for another 5-10 minutes, until the topping bubbles.
Cool in pan for 15 minutes.
Remove sides of the pan.
Let stand 45 minutes before serving.

========================================

If desired, top with a scoop of French Vanilla ice cream.

========================================

ENJOY!!