1/2 c. 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, unbleached flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 c. sour milk (add 1 tbsp. cider vinegar to cup before measuring milk)

Combine cocoa and water until smooth; set aside to cool. Cream shortening, sugar and vanilla until fluffy, blend in eggs. Combine dry ingredients; add to creamed mixture alternately with milk. Blend in cocoa paste. Pour batter into 2 greased and floured 9" cake pans. Bake at 350 degrees for 35 to 40 minutes. Cool. Frost with Dark Buttercream Chocolate Frosting.

BUTTERCREAM CHOCOLATE FROSTING: (1 CUP FROSTING) :

2 tbsp. (light), or 1/4 c. (medium) or 1/3 c. (dark) cocoa
1 c. confectioners' sugar
3 tbsp. butter
2 tbsp. milk
1/2 tsp. vanilla

2 CUPS FROSTING:

1/4 c. (light), or 1/2 c. (medium) or 3/4 c. (dark) cocoa
2 2/3 c. confectioners' sugar
6 tbsp. butter
4-5 tbsp. milk
1 tsp. vanilla

Combine cocoa with sugar. Cream butter with 1/2 cup of cocoa mixture until fluffy. Add remaining cocoa mixture alternately with milk. Beat to spreading consistency. Blend in vanilla. For glossy frosting, beat in 1 tablespoon corn syrup.