Preheat the oven to 350°F.
Spray two or more 9-inch cake pans or a 9 1/2 inch cast iron skillet with cooking spray.
In a large mixing bowl, beat the shortening, sugar, and molasses until the mixture is smooth and creamy. Add eggs one at a time and beat well after each one.
Add the flour, baking soda, baking powder, and salt in another large bowl and blend well with a pastry blender
Change to a dough hook on the mixer and add one-third of the flour and half of the buttermilk and mix well. Add another third of the flour and the rest of the buttermilk and mix well. Slowly add the last third of the flour and slowly and gently allow the dough hook to knead the dough. (The mixture should be the consistency of cookie dough)
Place the dough onto a lightly floured dough board. Divide the dough into six equal pieces. Roll out one piece to slightly less than a 9 inch round.
Place the round in one of the pans and pat evenly into the bottom of the pan/cast iron skillet. Lightly prick the dough all over with a fork. Repeat with a second piece if using two cake pans or skillets.
Bake until firm when lightly pressed, about 15 minutes, it will not rise as it bakes.