Sift flour, baking powder and salt onto wax paper.
Beat sugar, shortening, egg yolks and vanilla in large bowl of electric mixer at high speed, 3 minutes, or until creamy smooth.
Turn mixer speed to low.
Add flour mixture alternately with milk, beating after each addition, just until batter is smooth.
Pour batter into two greased and floured 9 inch layer cake pans, dividing evenly.
Bake in moderate oven 350 degrees, for 30 minutes or until centers spring back when lightly pressed with fingertip.
Cool layers in pans on wire racks for 10 minutes.
Loosen around the edges with a knife and turn out onto wire racks; cool completely.
Put layers together and frost with rich fudge frosting.
FROSTING: Melt butter with cocoa in a large saucepan over low heat stirring often, until mixture is smooth.
Beat in confectioner's sugar, salt and brandy until smooth with electric mixer at high speed.
TIP: If mixture becomes too thick while frosting cake, add a few drops hot water and beat.