Brandied Chocolate Cake

I may well be posting weight reduction recipes soon - but before we get to that point, let's make it worth our while.  This cake will chase away all winter blahs.

Preheat oven to 350F, and grease and flour 2 9" layer pans.

1/2 cup of cocoa powder - I like Scharfenberger or Ghirardelli
1/2 cup boiling water
1 tsp vanilla

2/3 cup shortening
1 3/4 cup sugar
1 tsp vanilla
2 eggs
2 1/4 cup unsifted flour
2 1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup buttermilk

Brandy

Stir together cocoa, boiling water and 1 tsp vanilla until smooth.

Cream shortening, sugar and vanilla, blend in the eggs.  Combine flour, baking soda and salt, add alternately with the buttermilk to the creamed mixture.  Blend in the cocoa paste until the dough is a nice uniform chocolaty color.

Pour batter into the pans and bake for 34 to 40 minutes.
Cool and remove from pans.
Sprinkle brandy over the cakes by placing your thumb over the bottle opening and allowing the brandy to trickle evenly.  Cool another hour.

For the frosting you need:
6 TBS butter
2 2/3 cups powdered sugar
1/2 cup Cocoa
1/3 cup milk
1 Tbsp brandy

Beat together until creamy.  Frost cake, and decorate the top to your liking - brandy filled chocolates are wonderful, as are any of your favorite truffles.  You could also shave a chocolate bar and sprinkle it on top.  Any way you make this cake, you and your family will probably enjoy it!