1 2/3 c. all-purpose flour or 2 c. cake flour
1 1/2 c. sugar
2/3 c. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
1 1/2 c. buttermilk
1/2 c. shortening
2 eggs
1 tsp. vanilla

Heat oven to 350 degrees. Grease and flour oblong pan, 13 x 9 x 2 inches, 2 round layer pans, 8 or 9 1 1/2 inches, or 12 cup Bundt cake pan. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until wooden pick inserted in center comes out clean, oblong 35 to 40 minutes, layers 30 to 35 minutes, Bundt cake 40 to 45 minutes; cool. Frost with White Mountain Frosting or Mocha Butter Frosting if desired.

If using self-rising flour, decrease baking soda to 3/4 teaspoon and omit salt.