Preheat oven to 350°F.

Line two 9 inch cake pans with wax paper so cake doesn't stick, set aside.

In a large bowl, mix the flour, sugar, cocoa powder, baking soda, and salt.

Beat shortening in another bowl with a mixer on low speed.

Add milk, coffee, and vanilla while alternating the flour mixture. Mix on low speed until all is mixed.

Increase speed to high and beat for 2 minutes.

Add the eggs, beat for 2 minutes.

Pour batter into prepared pans.

Smooth with spatula.

Bake cakes for 25-30 mintes if using dark colored pans. If using other colored pans bake for 30-35 minutes.

Check to see if batter is done with a toothpick.

Let cool for 5-10 minutes then flip onto a wire rack. Cool completely.

For frosting: combine cocoa powder, butter, corn syrup, vanilla, and salt in a larg bowl.

Beat on medium speed for 2 minutes.

Add the warm water; mix well.

Beat in confectioners sugar in two batches.

Beat until smooth.

Place one layer top down on a large flat plate or cake holder.

Spread with icing until completely covered. Use approximately 1 cup of icing. Sprinkle walnuts (optional)

Stack second layer on top and finish icing.

Add touch ups.

Sprinkle walnuts on the top. (Optional)