OLD FASHION CHOCOLATE FROSTING DIRECTIONS In a double boiler, over hot, not boiling water, gently melt the chocolate and the shortening together. Add to that your milk and sugar and mix again. Take from heat and set to the side. Hand mix or beat on low with electric mixer until everything is incorporated. Usually about 3 minutes. Set to the side.
Preheat oven to 350°.
OLD FASHION CHOCOLATE CAKE DIRECTIONS Add everything in this section together with an electric beater until all ingredients are fully incorporated. Usually about 5 minutes.
Evenly pour cake batter into two 9" nonstick round cake pans. Bake for 30 to 35 minutes. Insert a toothpick into the center of your cakes. If the toothpick comes out clean, your cake is done. If not, bake a few minutes longer. Allow cakes to cool.
On your most lopsided cake top, gently shave off enough of the top to allow the other to sit evenly and stable upon it.
On the plate you intend to serve your cake upon, place the bottom tier down and gently smear some frosting on the top you've just shaved. Place the top tier on it and frost the second top tier as well. Frost the sides evenly and fill in the gap between the two tiers.
Gather a handful of pecan slivers and gently, but firmly, pack them on to the sides of your cake. Let the excess pecans fall to the bottom of your serving tray.
Clean up the bottom of your serving tray of any excess pecan slivers or chocolate frosting.
Serve with ice cold whole milk.
