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 all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 c. buttermilk or sour milk, 4 tsp. vinegar plus milk to equal 1 1/3 c. (sour milk)

Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream shortening, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs, beat well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Add cocoa mixture; mix thoroughly.

Pour into 3 greased and floured 8 inch or 2 (9 inch) pans. Bake at 350 degrees for 25 to 30 minutes for 8 inch pans or 35 to 40 minutes for 9 inch pans or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost.

CHOCOLATE FUDGE FROSTING:

1/3 c. butter
1/3 c. Hershey's cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla

Melt butter in small saucepan over medium heat. Add cocoa. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Pour into small mixer bowl; cool completely. Add confectioners' sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Makes 2 cups.