INGREDIENTS:
1/2 cup Hersheyís Cocoa
1/2 cup Boiling Water
2/3 cup Shortening
1 3/4 cups Sugar
1 tsp Vanilla
2 Eggs
2 1/4 cups All-purpose Flour (unsifted)
1 1/2 tsp Baking Soda
1/2 tsp Salt
1 1/3 cups Buttermilk

NOTE:
To sour regular milk: Use 1 Tbs+ 1 tsp vinegar plus enough milk to equal 1 1/3 cups.

INSTRUCTIONS:
Pre-heat oven to 350†
Grease and dust with flour two (2) 9 inch cake pans.
Make a smooth paste of cocoa and boiling water, let cool slightly.
Cream shortening, sugar and vanilla in a large mixing bowl.
Blend in the eggs.
Combine flour, baking soda and salt.
Add flour mixture alternately with buttermilk to the creamed mixture.
Add the cocoa paste to the batter, blending well.
Pour the batter into the prepared cake pans.
Bake at 350† for 35 - 40 minutes or until a cake tester inserted in the center comes out clean.

Frost as desired.

ENJOY! j