Step 1

Sift together both flours, cocoa, baking soda, baking powder, salt and sugar. Set aside.

Step 2

Grease and flour a 9x13 inch baking pan.

Step 3

In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy

Step 4

Beat the eggs in one at a time.

Step 5

Fold in the dry ingredients alternately with the buttermilk.

Step 6

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch baking pan.

Step 7

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pan.

Step 8

You will need only about half of this recipe but the remainder can be stored in the fridge in a sealed container fro a couple of weeks to be enjoyed on ice cream sundaes or to use on a second cake later.

Step 9

In a medium sized saucepan, stir all of the ingredients together.

Step 10

Bring to a very gentle boil, stirring occasionally.

Step 11

Simmer for five minutes. Watch it very closely, it can foam up and boil over if the heat is too high or the pot too small. This is not a recipe to walk away from.

Step 12

Remove from the heat and let cool to room temperature.

Step 13

Store in an airtight container in the fridge for up to 2 weeks.

Step 14

beat the cream, icing sugar and vanilla together at high speed with an electric mixer until stiff peaks form.

Step 15

Using the round handle of a wooden spoon, poke holes into the cake, stopping about a half inch from the bottom of the pan. These holes should be about 3/4 of an inch apart.

Step 16

Pour 1 1/2 cups of the chilled fudge sauce evenly over the cake. Frost immediately with the vanilla whipped cream and garnish with about 1/2 cup chopped chocolate bar if you like.