1/2 c. Hershey cocoa
1/2 c. boiling water
2/3 c. shortening
1 3/4 c. sugar
1 tsp. vanilla
1 1/3 c. buttermilk or sour milk
2 eggs
2 1/4 c. all-purpose flour, sifted
1 1/2 tsp. baking soda
1/2 tsp. salt

Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream shortening, sugar and vanilla in large bowl until light and fluffy. Add eggs; beat well. Combine flour, soda, and salt; add alternately with milk to creamed mixture. Blend in cocoa mixture.

Pour into 3 greased and floured 8-inch or 2 (9-inch) pans. Bake at 350 degrees for 25 to 30 minutes for 8-inch or 35 to 40 minutes for 9-inch pans or until cake tester comes out clean. Cool 10 minutes; remove from pans; cool completely, frost as desired.

CHOCOLATE FUDGE FROSTING:

1/3 c. butter
2 2/3 c. confectioners sugar
1 tsp. vanilla
2/3 c. Hershey's cocoa
1/3 c. milk

Melt butter in small saucepan over medium heat. Add cocoa. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Pour into small bowl, cool completely. Add sugar alternately with milk beating to spreading consistency. Blend in vanilla.