Best-Ever Chocolate Cake

Ingredients
Cake
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1/2 cup cold black coffee
1 teaspoon vanilla extract
2 large eggs

Frosting
1 cup unsweetened cocoa powder
1/2 cup softened butter
1/2 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup warm water
4 cups confectioners’ sugar
1 cup chopped walnuts, divided

Step-by-step

1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. In a large bowl, mix the flour, sugar, cocoa powder, baking soda and salt.
2. Beat in the shortening with an electric mixer on low speed. Beat in milk, coffee and vanilla until combined. Increase speed to high and beat for 2 minutes. Add the eggs; beat for 2 minutes
3. Pour the batter into the prepared pans. Back the cakes in the middle of the oven until a toothpick inserted in centers comes out clean, 30-35 minutes. Cool the cakes in the pans for 5 minutes, then turn the cakes onto wire racks to cool completely.
4. For the frosting, combine the cocoa powder, butter, corn syrup, vanilla and salt in a large bowl. Beat on medium speed for 2 minutes. Add the warm water; mix well. Beat in the confectioners’ sugar in two batches. Beat until smooth
5. Place one layer top side down on a large, flat plate. Spread with 1 cup of the frosting; sprinkle with 2/3 cup of walnuts. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garish with remaining walnuts