Preheat oven to 375 degrees * F.

Butter (1/3 up) and flour two 8-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.) Set aside.

In a large bowl, combine shortening, sugar and unbeaten egg and beat with a slotted spoon until very light (2-3 minutes). Add extract to milk.
Mix and sift flour, cocoa, baking powder and salt.
Add milk and dry ingredients to the creamed mixture. Stir until flour is moistened then beat with an electric mixer for 1 minute

Divide batter evenly into the pans and place in oven, bake for 25 minutes until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes out clean.

After 5 minutes turn cake pans upside down on parchment paper lined surface and allow to cool completely before cutting or frosting.

When cooled, prepare chocolate frosting: Stir 1/4 cup confectioner's powdered sugar into egg yolks. Add melted chocolate, butter (1/3 cup) and water and blend thoroughly.

When cooled, prepare chocolate frosting: Stir 1/4 cup confectioner's powdered sugar into egg yolks. Add melted chocolate, butter (1/ Xi cup) and water and blend thoroughly.

Finally, stir in remaining powdered sugar, beating vigorously until smooth. Reserve 1/2 cup.

Prepare vanilla frosting. Cream butter until light and fluffy.

Add one cup of powdered sugar and mix until light and creamy.

Add milk, vanilla and salt and beat until blended.

Gradually add remaining powdered sugar.

Scrape bowl well. Whip until very light and fluffy.

Place 1st cake round on a serving platter and spread with chocolate frosting, keeping 1/2 inch away from edge.

Drizzle slowly from tip of spoon on to top and sides of cake.

Thin the 1/2 cup of chocolate frosting with a few drops of water.

Cover with 2nd cake layer. Frost top and sides of cake with vanilla frosting.