Mile-High Chocolate Cake
powdered sugar, well sifted
Combine cocoa, hot water and baking soda in a small bowl; let stand while mixing other ingredients.
Cream the shortening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy; add eggs, one at a time, beating well after each addition.
Beat in vanilla and cocoa mixture; add flour alternately with the buttermilk to creamed mixture beating well after each addition.
Pour batter into 3 greased and wax paper lined 8-inch round cake pans.
Bake in a preheated 350 degree oven for 25 minutes or until cakes test done; cool in pans on racks for 10 minutes.
Remove from pans; cool completely on racks.
To assemble cake, place one cake layer on serving plate; spread with Cocoa Icing.
Top with second cake layer and spread a layer of frosting; top with third cake layer and frost sides and top with remaining frosting.
COCOA ICING: Combine butter and chocolate in the top of a double boiler.
Place over hot water; stir until melted.
Remove from heat; cool to room temperature.
Sift confectioners' sugar into a large mixing bowl.
Make a well in the center and add egg white, vanilla and lemon juice; pour in the chocolate mixture.
Blend until smooth, using an electric mixer set at medium speed.
Add milk to make frosting of a spreading consistency.