1/2 cup water
3 squares (3 ounces) unsweetened chocolate
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2/3 cup buttermilk or sour milk
Chopped walnuts
Mocha Butter Frosting:
1/2 cup butter
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons instant coffee crystals
6 3/4 to 7 1/4 cups sifted powdered sugar
1/3 cup milk
2 teaspoons vanilla

Preparation Instructions:

Grease and lightly flour three 8 x 1 1/2 inch round baking pans; set aside. In saucepan combine water and chocolate; stir over low heat till chocolate melts. Remove from heat; set aside. Stir together flour, soda, and salt. In mixer bowl beat shortening on medium speed of electric mixer about 30 seconds. Add sugars and vanilla; beat till well combined. Add eggs, one at a time, beating well after each. Stir in chocolate mixture. Add dry ingredients and buttermilk alternately to beaten mixture, beating on low speed after each addition till just combined. Turn batter into prepared pans. Bake in 350 degree oven for 20 to 25 minutes or till cakes test done. Cool 10 minutes in pans. Remove pans; cool well on racks. Frost and decorate with Mocha Butter Frosting; press nuts into sides. Serves 12.

Mocha Butter Frosting: In mixer bowl beat butter with cocoa powder and coffee crystals till light and fluffy. Gradually add half of the powdered sugar, beating well. Beat in milk and vanilla. Gradually beat in remaining sugar. Beat in additional milk, if needed, to make frosting of spreading consistency.