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
