3/4 C. Hershey's cocoa
3/4 C. boiling water
1/4 C. butter, softened
1/4 C. shortening
2 C. sugar
1 tsp. vanilla
1/8 tsp, salt
2 eggs
1 1/2 tsp. baking soda
1 C. buttermilk
1 3/4 C. flour
Stir together cocoa and boiling water till smooth;
set aside. Cream butter, shortening, sugar, vanilla
and salt in a large mixer bowl till light and fluffy.
Add eggs; beat well. Stir baking soda into
buttermilk; add alternately with with flour to the
creamed mixture. Blend in cocoa mixture. Pour into
two greased and wax paper lined 9 inch layer pans.
Bake at 350' for 30-35 minutes or till cake tester
comes out clean. Cool 10 minutes; remove from pans.
Cool completely. Frost as desired.
