1 c. cocoa
1 c. boiling water

Dissolve cocoa in water and then cool.

2 3/4 c. sifted plain flour
1/2 tsp. salt
2 tsp. baking soda
1 c. butter
2 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla
1 c. buttermilk

Cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla. Sift dry ingredients. Add dissolved chocolate to creamed mixture. Add flour and buttermilk, alternately. Dissolve soda in buttermilk.

Pour into three greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes.

FILLING:

1 (8 oz.) carton whipping cream
1/4 c. confectioners' sugar
1 tsp. vanilla

Whip cream slowly; add sugar and vanilla.

FROSTING:

4 tbsp. flour
1 c. milk
1 c. shortening (half Crisco & half butter)
Pinch of salt
1 c. white sugar
2 c. powdered sugar
3 tsp. vanilla flavoring

Cook flour and milk until a paste, stirring constantly. Cool. Cream sugar and shortening and beat until creaming at medium speed on mixer. Add paste to creamed shortening and beat until fluffy at high speed. Gradually add powdered sugar, beating until fluffy. Add flavoring. This is enough for several cakes and can be stored in refrigerator.