Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Cocoa 1 1/2 ts Baking Soda
1/2 c ;Boiling Water 1/2 ts Salt
2/3 c Vegetable Shortening 1 1/3 c Buttermilk Or Sour Milk; Use
1 3/4 c Sugar -Dried Buttermilk Or A
1 ts Vanilla Extract -Mixture Of 1 Tb Plus 1 Ts
2 lg Eggs -White Vinegar And Enough
2 1/4 c Unbleached All-Purpose Flour -Milk To Equal 1 1/3 Cup)

--------------------------FROSTING-------------------------------
One Bowl Buttercream -Frosting

Stir the cocoa and boiling water together in a small bowl until
smooth and set aside. Preheat the oven to 350 Degrees F. Grease and
flour two 9-inch round baking pans. In a larger mixer bowl, cream
the shortening, sugar and vanilla together until light and fluffy.
Add the eggs and beat until well blended. Combine the flour, baking
soda and salt, blending well. Add, alternately with the buttermilk,
to the creamed mixture. Blend in the cocoa mixture, mixing well. Pour
the batter into the prepared pans, dividing evenly. Bake for 35 to
40 minutes or until a wooden pick, inserted in the center, comes out
clean. Cool for 10 minutes in the pans then remove the cakes and
cool, until cold, on wire racks. Frost with One Bowl Buttercream
frosting and garnish as desired.

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