2 1/2 c. sifted all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tbsp. vinegar
1 c. milk
1 c. shortening
2 c. sugar
2 eggs
1/2 c. cocoa powder
1 c. hot water
1 tsp. vanilla

Grease bottoms of 3 (8-inch) layer cake pans. Measure sifted flour, baking soda and salt into sifter. Stir vinegar into milk in cup; set aside.

Cream shortening until soft in large bowl. Gradually add sugar, creaming well after each addition. Beat in eggs, one at a time. Blend in cocoa powder. Sift flour, soda and salt into creamed mixture, adding alternately with soured milk; blend after each addition until batter is smooth. Stir in hot water and vanilla.

Pour into prepared pans. Bake at 350°F for 40 to 45 minutes. Cool cake after baking and frost with chocolate cream frosting.