See http://sullysgarden.blogspot.com/ for photoIngredients for Beatty's Chocolate Cake:

Recipe Courtesy of Ina Garden (Food Network) (slight variations)Chocolate CakeVegetable shortening, for greasing pans1 ¾ cups all-purpose flour, plus extra for the pans2 cups sugar ¾ cups cocoa powder 2 tsp baking soda1 tsp baking powder 1 tsp kosher salt3/4 cup buttermilk, shaken1/4 cup vegetable oil2 extra-large eggs, at room temperature1 tsp pure vanilla extra1/2 cup freshly brewed hot coffeeChocolate Buttercream Icing6 oz semisweet chocolate chips2 sticks unsalted butter, at room temperature1 extra-large egg yolk 1 tsp pure vanilla extra1 ¼ cup sifted confectioner's sugar

Directions:

Chocolate Cake1. Preheat the oven to 350 degrees and grease 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. (Tip: use the bottom of your pan to trace a circle onto parchment paper, then cut thetraced circle with scissors)2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted andmix on low speed until combined.3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add thewet ingredients to the dry.4. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 30 minutes, until a toothpick comes out clean.5. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (I refrigeratedmine for a few hours.)Chocolate Buttercream Icing (Do not make this icing until the cake is completely cooled and ready to be iced)