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

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

Pour 2 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 35-40 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool.

ONE BOWL BUTTERCREAM FROSTING:

6 tbsp. butter, softened
1/2 c. cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla

In small mixing bowl, cream butter. Add cocoa and confectioners' sugar alternately with milk, beat to spreading consistency. (Additional milk may be needed.) Blend in vanilla. Yield 2 cups.