3/4 c. Hershey's cocoa
2/3 c. boiling water
3/4 c. butter
2 c. sugar
1 tsp. vanilla
2 eggs
2 c. unsifted flour
1 1/4 tsp. baking soda
1/4 tsp. salt
3/4 c. buttermilk or sour milk
(use 2 tsp. vinegar plus milk to equal 3/4 c.)

Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream butter, sugar, vanilla. Blend in eggs. Combine flour, baking soda, salt; add alternately with buttermilk or sour milk to creamed mixture. Blend in reserved cocoa mixture. Pour into two greased 9 inch layer pans. Bake at 350 degrees for 35 to 40 minutes. Cool 10 minutes. Remove from pans. (Grease bottom and sides of pan then place a wax paper circle in bottom of pan.)