Deep, Dark, Chocolate Cake

This is traditionally our family's birthday cake, every time someone turns a year older. It is dark, rich, and moist--and decidedly better than any store-bought or box-mix cake! The first picture is this cake this year, and the second is the cake with no decoration. The third picture is this cake a few years ago, decorated with whole almonds, slivered almonds, and chocolate stars.

1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 t. baking soda
1 1/2 t. baking powder
2 eggs
1 c. milk
1/2 c. shortening
2 t. vanilla
1 c. boiling water

Combine dry ingredients in mixing bowl. Add remaining ingredients except water; beat at medium speed 2 minutes. Remove from mixer; stir in boiling water. (Batter will be thin.) Pour into two greased and floured 9x9" layer pans, one greased and floured 9x13" cake pan, or papered cupcake pans. Bake at 350° for 30-35 minutes for layers; 35-40 minutes for sheet cake and 12-15 minutes at 400° for cupcakes. Cool completely; frost with Chocolate Fudge Frosting.