Cream shortening; gradually add sugar, beating at medium speed of an electric mixer.
Add eggs, beating well after each addition.
Add chocolate; beat well.
Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk.
Mix just until blended after each addition.
Stir in vanilla.
Pour batter into 3 greased and floured 8-inch round cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
Spread Creamy Chocolate Frosting between layers and on top and sides of cake.
Garnish with chocolate curls and grated chocolate.