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

Stir together cocoa and boiling water in small bowl until smooth, set aside. Cream shortening, sugar and vanilla in larger bowl until light and fluffy. Add eggs, beat well. Combine flour, baking soda and salt.

Add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into 3 greased and floured 9 inch layer pans. Bake 35 to 40 minutes. Cool 10 minutes. Remove from pans. Cool and frost.