1/2 cup Hershey's Cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups unsifted all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups buttermilk or sour milk
Grease and dust with flour two 9 inch cake pans. Make smooth paste of cocoa and boiling water; cool slightly. Cream shortening, sugar and vanilla in large mixer bowl:
blend in eggs. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Add cocoa paste to batter, blending well. Pour batter into pans. Bake at 350 degrees for 35 to 40 minutes, or until cake tester inserted in center comes out clean. Frost as desired.
Note:
To sour milk: use 1 tablespoon plus 1 teaspoon vinegar plus milk to equal 1 1/3 cups.
Prize winning recipe.