2 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c. water
3/4 c. buttermilk
1/2 c. shortening
2 eggs
1 tsp. vanilla
1/2 c. cocoa

Measure all ingredients into a large mixing bowl. Blend 1/2 minutes on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan(s). Bake until a wooden toothpick inserted into the center of the cake comes out clear. Bake at 350 degrees for 40 to 45 minutes in a 13 by 9 by 2 inch cake pan or 2 (9 inch) round layer pans.

For high altitudes decrease soda to 1/2 teaspoons baking powder to 1/3 teaspoons. Bake at 375 degrees for 30 to 35 minutes or until the cake leaves no imprint when touched by your finger.