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Best Chocolate Cake

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

Frosting
1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 cup warm water
4 cups sifted confectioners sugar

1 cup chopped walnuts

Preheat the oven to 350 degrees F. and grease and flour two 9 x 2-inch cake pans.

In a medium bowl, combine the flour, granulated sugar, cocoa, baking soda and salt. Beat in the milk, coffee, shortening and vanilla with an electric mixer at low speed until combined. Beat at high speed for 2 minutes. Add the eggs; beat for 2 minutes.

Pour the batter into the prepared pans and smooth with a spatula. Bake the cake layers in the middle of the oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, then turn out onto a rack and let cool completely.

Frosting:

In a medium bowl, combine the cocoa, softened butter, corn syrup, vanilla and salt. Beat at medium speed for 2 minutes. Add the water; mix well. In 2 batches, beat in the confectioners’ sugar. Beat until smooth.

Place one layer top side down on a plate. Spread 1 cup of the frosting on top; sprinkle with 2/3 cup of the walnuts. Top with the other layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish with the remaining chopped walnuts.