Ingredients:
Crust Layer:
3 cups all-purpose flour
1 tsp. salt
1/2 cup cold shortening, cubed
1/2 cup cold unsalted butter, cubed
6 to 8 Tbsp. ice water
Cake Layer:
1/2 cup shortening
2 cups sugar
2 large eggs, room temperature
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1 cup whole milk
Chocolate Layer:
1 cup sugar
1/3 cup baking coca
1 cup boiling water
1/2 tsp. vanilla extract
Directions:
In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk. Wrap; refrigerate 1 hour or overnight.
On a lightly floured surface, roll half of the dough to an 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes.
Meanwhile, preheat oven to 375°. In a large bowl, beat shortening and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with milk; beating well after each addition. Divide batter between pie plates.
For chocolate layer, in a small bowl, combine sugar and cocoa. Whisk in boiling water and vanilla until sugar is dissolved. Pour over cake layers.
Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely on wire racks.
