1/2 c. Hershey's cocoa
1/2 c. boiling water
2/3 c. shortening
1 3/4 c. sugar
1 tsp. vanilla
2 eggs
2 1/4 c. unsifted flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 c. buttermilk

Stir together cocoa and boiling water in small bowl until smooth. Set aside. Cream shortening, sugar and vanilla in large mixing bowl. Blend in eggs. Combine flour, baking soda and salt. Add to cream mixture alternating with buttermilk. Blend in reserved cocoa mixture. Pour into two greased and floured 9-inch layer pans. Bake at 350 degrees for 35 to 40 minutes or until cake tester comes out clean.

CHOCOLATE BUTTER CREAM FROSTING:

1/2 c. shortening
1/2 c. butter
1 tsp. clear vanilla
4 c. sifted confectioners' (10X) sugar
2 tbsp. milk
3/4 c. cocoa

Cream together shortening and butter. Gradually beat in other ingredients. Frost cake.