1 3/4 c. unsifted all-purpose flour
1 c. buttermilk or sour milk
3/4 c. Hershey's cocoa
3/4 c. boiling water
1/4 c. shortening
1 tsp. vanilla
1/8 tsp. salt
1 1/2 tsp. baking soda
2 eggs
2 c. sugar
1/4 c. butter, softened

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

Pour into greased and wax paper-lined 9-inch layer pans or 8-inch square pans. Bake at 350 degrees for 30 to 35 minutes for 9-inch pans or 40 to 45 minutes for 8-inch pans or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.