2 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. plus 2 tbsp. unsweetened cocoa
1 1/2 c. granulated sugar
1/2 c. plus 2 tbsp. very soft shortening
1/2 c. warm water
2/3 c. milk
2 eggs
1 tsp. vanilla extract

1. Preheat oven to moderate (350 degrees).

2. Sift together in the bowl of an electric mixer the flour, baking powder, soda, salt, cocoa and sugar. Add the shortening, water, milk, eggs and vanilla. Blend on a very low heat until the ingredients are moistened. Mix 3 minutes on medium (#3) speed, scraping the bowl frequently to insure complete blending. Do not include scraping time in the 3 minutes.

3. Pour the mixture into two 9 inch layer cake pans that have been greased and lined with waxed paper circles cut 1/8 inch smaller than the bottoms of the pans.

4. Bake until the cake rebounds when pressed gently in the center, 25-30 minutes. Cool in the pans on a cake rack 10 minutes before removing from the pans. Cool and frost as desired.