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