1/2 c. Baker's cocoa
1 3/4 c. sugar
1 1/2 c. buttermilk or sour milk
1/2 c. shortening
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 1/4 c. sifted Swans Down cake flour
2 eggs

Combine cocoa and 1/2 cup sugar. Stir in 1/2 cup buttermilk. Set aside. Measure sifted flour, soda, and salt; sift together. Cream shortening; gradually add remaining 1 1/4 cups sugar and cream together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with remaining 1 cup buttermilk, a little at a time, beating well after each addition. Add vanilla. Blend in cocoa mixture. Pour batter into 2 (9 inch) layer pans, lined on bottom with wax paper. Bake in moderate oven (350 degrees) for 30 to 35 minutes. Cool layers in pans on racks for 10 minutes. Then loosen from sides with spatula. Turn out; remove paper and cool on racks. Frost with Fluffy Seven Minute Frosting.