1/2 c. unsweetened cocoa
1/2 c. boiling water
2/3 c. shortening
1 3/4 c. sugar
1 tsp. vanilla
2 eggs
2 1/4 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 c. buttermilk

Stir cocoa and boiling water together in a small bowl until smooth; set aside. Cream shortening, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs, beat well. Combine flour, baking soda and salt, alternate with buttermilk to cream mixture. Blend in cocoa mixture. Pour into 3 greased and floured 8-inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool 10 minutes. Remove from pans. Cool completely before frosting.