Ingredients:
1/2 cup cocoa, baking
1/2 cup hot water
2 teaspoons baking soda
1/2 cup vegetable shortening
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups flour, unbleached, sifted
1 cup buttermilk
Directions:
Combine cocoa, hot water and baking soda in a small bowl.
Let stand while mixing other ingredients.
Cream the shortening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla and cocoa mixture.
Add flour alternately with the buttermilk to creamed mixture beating well after each addition.
Pour batter into 3 greased and wax paper lined 8-inch round cake pans.
Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done.
Cool in pans on racks for 10 minutes.
Remove from pans; cool completely on racks.
To assemble cake, place one cake layer on serving plate.
Spread with frosting of your choice.
Top with second cake layer and spread a layer of frosting.
Top with third cake layer and frost sides and top with remaining frosting.
Servings: Serve
Time preparation: 15 min.
Time total: 40 min.