1 cup boiling water
3 1/2 tbsp. cocoa
1 cup (2 sticks) butter
2 cups sugar
4 eggs, slightly beaten
1 tsp. salt
3 cups sifted cake flour
1 cup buttermilk
2 tsp. baking soda

Add boiling water to cocoa and set aside to cool. Cream butter with sugar; add eggs and blend. Sift together salt and cake flour. Add flour to creamed mixture alternately with buttermilk in which baking soda has been dissolved. Bake in 3 greased and floured layer cake pans at 350°F until done (about 35 minutes).

Icing:

1 c. (2 sticks) butter
1 c. milk
2 c. sugar

Stir ingredients over moderate heat until sugar melts. Cook at low heat until small amount forms a soft ball in cold water (234°F to 240°F on candy thermometer). Remove from heat and beat until creamy and spread on cooled cake.

Makes 1 layered cake.

Submitted by: Ellen Pierce