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
Burnt Sugar Frosting

Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream shortening, sugar and vanilla in large mixer bowl, blend in eggs. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in reserved cocoa mixture. Pour batter into 2 greased and floured 9 inch or 3 (8 inch) layer pans.

Bake at 350 degrees for 35 to 40 minutes for 9 inch layers, 25 to 30 minutes for 8 inch layers or until cake tester inserted in center comes out clean. Cool 10 minutes, remove from pans. Cool completely. Fill and frost with Burnt Sugar Frosting.