Chocolate Cake

2 cups all-purpose flour

1 1/2 cups sugar

3/4 cup natural unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 tsp vanilla

1 cup hot water

Filling:

2 cups heavy cream, whipped, 1/4 cup sugar, 1 tsp vanilla

1/2 package chocolate pudding mix

Frosting:

1 1/4 cups butter, room temperature

1 1/4 cups shortening

9 cups powdered sugar

2 tsp vanilla extract

1 cup natural unsweetened cocoa powder

4–5 tbsp water/milk

Prepare Two 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 325°F.
Add all dry ingredients to a large bowl and whisk together.
Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
Add vanilla to boiling water and add to the mixture. Mix well.
Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

Filling:

Frosting:

Make frosting while cakes cool. Beat together butter and shortening until smooth.
add 4 cups of powdered sugar and mix until smooth.
Add vanilla and half of the water or milk and mix until smooth.
Add another 5 cups of powdered sugar and mix until smooth.
Add cocoa and mix until smooth.
Add remaining water or milk until the frosting is the right consistency.

Place the first layer of cake on a cake plate. Spread the filling on top in an even layer.

Add a second layer of cake and add frosting on the cake as desired.