1 c. sweet butter
2 c. sugar
4 lg. eggs
6 tbsp. unsweetened cocoa
2 1/4 c. cake flour, sifted
1 tsp. salt
1 tsp. baking soda
1 c. buttermilk

Preheat oven to 350 degrees. Lightly grease and flour three 8 or 9 inch cake pans, and line bottom of wax paper. Cream the butter and sugar until light and fluffy by hand or electric mixer. Add the eggs, one at a time, beating well after each. Combine the cocoa, flour, salt and baking soda on a piece of wax paper. With the beater on a low speed, add a little of the flour mixture, then a little of the buttermilk, alternating until all are used. Scrape sides of bowl and beat until smooth. Pour the batter into the prepared pans and bake 35 minutes or until a toothpick inserted in the middle comes out clean. Turn onto cake racks after 5 minutes; remove wax paper. When cool, fill and frost as desired. Frost with chocolate frosting.