1/2 cup shortenening
1 1/2 cup sugar
2 large eggs
1 2/3 cup all purpose flour
2/3 cup cocoa
1-1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 cup buttermilk
1 Tablespoon plus 1 teaspoon vanilla, divided
8 oz. cream cheese, softened
2 Tablespoons butter, softened
1/2 teaspoon salt
1 Tablespoon cornstarch
14 oz. sweetened condensed milk
1 large egg
2/3 cup butter, softened
5 3/4 cup sifted powdered sugar
1 1/3 cup cocoa
1-1/2 to 2 cups plus 2 Tablespoons whipping cream or 1-3/4 cup milk
1 teaspoon salt
3/4 c. chopped pecans or walnuts, toasted

GREASE 2 (9 inch) round cakepans; line with wax paper. Grease and flour wax paper. Set aside.
BEAT shortening at medium speed with an electric mixer until fluffy; gradually add 1 1/2 cup sugar, beating well. Add 2 eggs, 1 at a time, beating until blended after each addition.

COMBINE flour and next 3 ingredients; add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla. Pour batter into prepared pans. Set aside.

BEAT cream cheese, 2 Tablespoons butter, 1/2 teaspoon salt and cornstarch at medium speed until creamy; gradually add sweetened condensed milk, beating well. Add 1 egg; beat well. Stir in 1 teaspoon vanilla. Spoon cream cheese mixture evenly over batter.

BAKE at 325 degrees for 20-30 minutes or until a wooden pick inserted in chocolate part of cake almost comes out clean. Cake edges should not be hard. Cake will continue to cook and firm up after being removed from the oven. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.

BEAT 2/3 cup butter at medium speed until creamy. Combine powdered sugar (about a full box - and you may need some from a 2nd box) and 1 1/3 cup cocoa; add to butter alternately with 1-1/2 to 2 cups plus 2 Tablespoons cream, beginning and ending with sugar mixture. Beat until spreading consistency. Add more cream if frosting mixture is too thick. Stir in remaining 1 teaspoon vanilla, and 1 teaspoon salt (it helps cut the powered sugar sweetness). Spread frosting between layers and on top and sides of cake. Sprinkle with toasted nuts.