If you love a good “ooey gooey” chocolate cake, (and who doesn’t) This made from scratch recipe will definitely fill that requirement. It is even better served a day later after being refrigerated over night. I have been making it for more years than I care to remember.
Cook’s note:

The fact that it has three layers, makes it a little harder to manage and you may end up with a leaning tower of….not pizza…chocolate goodness!

CAKE

Ingredients: (the two amounts of sugar and buttermilk are separated so they can be used in different steps.)

2 1/2 cups sifted cake flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 oz unsweetened chocolate
1/2 cup sugar
1/2 cup buttermilk
3/4 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 1/4 cups buttermilk

Instructions:
Sift together flour, baking powder, soda and salt. Melt chocolate in double boiler. Add 1/2 cup sugar and 1/2 cup buttermilk. Stir until blended. Cool
In large bowl, work shortening with a spoon until soft. Gradually add while beating, 1 1/2 cups sugar. Beat until light. Add eggs one at a time. beating well after each egg. Beat until light and fluffy.
Add 1/4 of the flour mixture, and mix thoroughly. Add chocolate mixture and vanilla. Blend well. Add remaining flour alternating with 1 1/4 cups buttermilk; Beat just until smooth after each addition.
Spoon batter into three greased and paper lined 9 inch layer pans. Bake at 350° for 30 minutes.
Cool and frost.

FROSTING (Chocolate Butter Cream Frosting)

1 cup butter or margarine
1/2 tsp salt
2 pounds confectioners sugar
4 ounces unsweetened chocolate
2 tsp vanilla

Work shortening until soft. Add other ingredients and beat until light and fluffy!

Frost and enjoy!!