The recipe yield is:
Combine water and chocolate in a small heavy saucepan. Cook over low heat, stirring constantly, until chocolate melts. Remove from heat; cool. Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Add cooled chocolate and vanilla; mix just until blended. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 17 to 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Spread Fluffy White Filling between layers. Spread Chocolate Frosting on top and sides of cake. Yield: one 3-layer cake. Place flour in a small saucepan; gradually stir in milk. Cook over low heat, stirring constantly, until thickened. Remove from heat; cool, stirring occasionally. Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add salt, vanilla, and flour mixture; beat until smooth. Yield: about 4 cups. Combine first 4 ingredients in a heavy saucepan; cook over low heat until chocolate and butter melt, stirring constantly. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Cool thoroughly. Beat at high speed of an electric mixer until of spreading consistency. Immediately spread on cake. Yield: enough for one 3-layer cake.