1 3/4 c. sugar
2/3 c. butter
2 eggs
1 tsp. vanilla
2 1/2 c. cake flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1/2 c. cocoa
1/2 c. boiling water

Preheat oven to 350 degrees. Grease and flour two 9 inch layer cake pans. Cream sugar and butter together until smooth and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla nd blend, being careful not to over beat. Sift together the flour, baking soda, and salt; add alternately with the buttermilk, beginning and ending with the dry ingredients. Make a heavy, smooth paste of the cocoa and boiling water; cool slightly; add and blend well. Pour into prepared pans and bake 35 minutes or until done.

LEMON FILLING:

1/4 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 egg, slightly beaten
1 tbsp. grated lemon rind
1/3 c. lemon juice
1/2 c. water
1 tbsp. butter

Combine sugar, cornstarch, and salt on top of double boiler. Add lemon juice, rind, and water, egg and butter; mix well. Place over rapidly boiling water. Cook, stirring until mixture thickens. Cool; refrigerate until cold. Spread between cake layers.

FLUFFY COCOA FROSTING:

3/4 c. cocoa
4 c. powdered sugar
1/2 c. butter
1 tsp. vanilla
1/2 c. evaporated milk

Mix cocoa and sugar removing all lumps with a sifter. Cream part of the cocoa sugar mixture with the butter. Blend in the vanilla and half of the milk. Add remaining cocoa sugar mixture, blending well. Add remainder of milk and beat to desired consistency. Additional milk may be added.