1/2 c. Hershey cocoa
1/2 c. boiling water
2/3 c. shortening
1 3/4 c. sugar
1 tsp. vanilla
2 eggs
2 1/4 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 c. buttermilk

Heat oven to 350 degrees. Grease and flour 3 (8") baking pans. In small bowl, stir together cocoa and water until smooth; set aside.

In large mixer bowl, beat shortening, sugar, vanilla until light and fluffy. Add eggs; beat well. In separate bowl, stir together flour, baking soda and salt, add to shortening mixture alternately with buttermilk. Blend in cocoa. Beat well. Pour into pans. Bake 25 to 30 minutes. Cool 10 minutes; remove from pans to wire racks.

QUICK CHOCOLATE FUDGE FROSTING:

2/3 c. butter
1 1/3 c. Hershey cocoa
5 1/3 c. powdered sugar
2/3 c. milk
2 tsp. vanilla

In medium saucepan, medium heat, melt butter; add cocoa. Cook, stirring constantly until mixture thickens. Put in large bowl and cool completely. Add powdered sugar alternately with milk, beat to spreading consistency. Blend in vanilla.