Directions: Cream sugar and shortening. Add egg, mix well. Beat in chocolate, stir together flour, soda and pinch of salt. Add to creamed mixture alternately with buttermilk and vanilla, beat well. Divide into two well-greased 16 oz. vegetable cans. Cover tightly with foil. Place in slow cooker, pour 1/2 cup of warm water around cans. Cover, cook on high heat for 1- 1/2 hours. Remove cans, cool 10 minutes, unmold.

Notes: Yields two small round cakes to be sliced and served with a dip of ice cream or sauce.