Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Cocoa; Baking 2 ea Eggs; Large
1/2 c ;Hot Water 2 t Vanilla Extract
2 t Baking Soda 2 1/2 c Flour; Unbleached, Sifted
1/2 c Vegetable Shortening 1 c Buttermilk
2 c Sugar

-----------------------COCOA FROSTING----------------------------
1/2 c Butter Or Regular Margarine 1 t Vanilla Extract
1 oz Baking Chocolate 1 t Lemon Juice
1 lb Confectioners' Sugar; Sifted 3 T Milk
1 ea Egg White; Large

Combine cocoa, hot water and baking soda in a small bowl. Let stand
while mixing other ingredients.
Cream the shoretening 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
Cocoa Icing. Top with second cake layer and spread a layer of
frosting. Top with third cake layer and frost sides and top with
remaining frosting. COCOA ICING: Combine butter, and chocolate in the
top of a double boiler. Place over hot water; stir until melted.
Remove from heat; cool to room temperature. Sift confectioners'
sugar into a large mixing bowl. Make a well in the center and add
egg white, vanila, and lemon juice. Pour in the chocolate mixture.
Blend until smooth, using an electric mixer set at medium speed. Add
milk to make frosting of a spreading consistency.

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