Aunt Marie's Chocolate Cake

2 cups cake flour

2 cups sugar

1/2 cup lard or vegetable shortening

1 teaspoon salt

1 teaspoon baking soda

3/4 cup whole milk

1 tablespoon baking powder

3 ounces unsweetened chocolate, melted and cooled

3 eggs

1/2 cup milk

2 teaspoons vanilla extract

Frosting

1/2 cup butter

3/4 cup Dutch-processed cocoa or your favorite

1/2 cup milk

4 cups powdered sugar

2 teaspoons hazelnut liqueur

Grease and flour 2, 9-inch round cake pans.

In a large bowl, beat for 2 minutes the flour, sugar, lard, salt, baking soda and milk. Add baking powder, chocolate, eggs, milk and vanilla; beat 5 minutes, no less.

Pour batter evenly between pans; bang pans on counter to pop any air bubbles. Bake 35 minutes or just until cake pulls away from sides and springs back when touched. Let cool completely.

For the frosting: In a heat-proof bowl, melt butter; stir in add cocoa and let cool. Add milk and beat at medium speed until smooth. Add powdered sugar, 1 cup at a time. Add liqueur and beat on high until smooth and creamy.

Spread frosting on top of one layer; place second layer over that and frost top and sides.

Serves 10 to 12.