Ingredients:
* 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
* 1/2 cup boiling water
* 2/3 cup shortening
* 1-3/4 cups sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 2-1/4 cups all-purpose flour
* 1-1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 1-1/3 cups buttermilk or sour milk*
* ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together cocoa and water in small bowl until smooth. Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
* To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3 cups.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
