1/2 c. Hershey's cocoa
1/2 c. boiling water
2/3 c. shortening
1 3/4 c. sugar
1 tsp. vanilla
2 eggs
2 1/4 c. unsifted flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 c. buttermilk or sour milk

Stir together cocoa and boiling water in small bowl until smooth. Set aside. Cream shortening, sugar and vanilla in large mixing bowl. Blend in eggs. Combine flour, baking soda and salt. Add to cream mixture alternating with buttermilk or sour milk. Blend in reserved cocoa mixture.

Pour into two greased and floured 9-inch layer pans. Bake at 350 degrees for 35 to 40 minutes or until cake tester comes out clean. Frost with the following frosting recipe for mouth-watering goodness.

1/2 c. shortening
1/2 c. butter
1 tsp. clear vanilla
4 c. sifted 10X sugar
2 tbsp. milk
3/4 c. cocoa

Cream together shortening and butter. Gradually beat in other ingredients. You may need to add a little more milk for spreading consistency. Frost cake.