1 c. boiling water
3/4 c. cocoa
1/4 c. butter
1/2 c. shortening
2 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. unsifted all-purpose flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk or sour milk
Chocolate Frosting

Stir boiling water into cocoa. Cool. In large mixing bowl cream butter, shortening and sugar until fluffy. Add eggs and vanilla, beating well. Combine flour, baking powder, baking soda and salt; add alternately with buttermilk and chocolate mixture, beginning and ending with dry ingredients. Pour into well greased and floured 9 x 6 inch egg shaped pans (or 13 x 9 x 2 inch).

Bake on lowest rack in 350 degree oven for 60-65 minutes for egg-shaped pans, 40-45 minutes for oblong pans. Cool. Trim base so cake sits level; trim layers to fit together evenly. Frost, trim.

CHOCOLATE FROSTING:

2 2/3 c. confectioners' sugar
1/3 c. unsweetened butter
3-4 tbsp. milk
1 tsp. vanilla

Combine together. Blend until spreading consistency.