1/2 cup hershey's cocoa
1/2 cup boiling water
2/3 cup shortening
13/4 cup sugar
1 tsp. Vanilla
21/4 cup unsifted all-purpose flour
11/2 tsp. Baking soda
1/2 tsp. Salt
11/3 cups of buttermilk
2 eggs
stir together cocoa and boiling water until smooth. Cream shortening, sugar and vanilla in large bowl until light and fluffy. Add 2 eggs; beat well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into 2 greased and floured 9 inch pans. Bake at 350 for 35 to 40 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.