1/2 c  Cocoa; Baking

    1/2 c  ;Hot Water

      2 t  Baking Soda

    1/2 c  Vegetable Shortening

      2 c  Sugar

      2 ea Eggs; Large

      2 t  Vanilla Extract

  2 1/2 c  Flour; Unbleached, Sifted

      1 c  Buttermilk

-------------------------------COCOA FROSTING-------------------------------
    1/2 c  Butter Or Regular Margarine

      1 oz Baking Chocolate

      1 lb Confectioners' Sugar; Sifted

      1 ea Egg White; Large

      1 t  Vanilla Extract

      1 t  Lemon Juice

      3 T  Milk

  Combine cocoa, hot water and baking soda in a small bowl.  Let stand while
  mixing other ingredients.  Cream the shoretening and sugar together in a
  mixing bowl, using an electric mixer set on medium speed, until light and
  fluffy.  Add eggs, one at a time, beating well after each addition.  Beat
  in vanilla and cocoa mixture.  Add flour alternately with the buttermilk
  to creamed mixture beating well after each addition.  Pour batter into 3
  greased and wax paper lined 8-inch round cake pans.  Bake in a preheated
  350 degree F. oven for 25 minutes or until cakes test done.  Cool in pans

  on racks for 10 minutes.  Remove from pans; cool completely on racks.
  To assemble cake, place one cake layer on serving plate.  Spread with
  Cocoa Icing.  Top with second cake layer and spread a layer of frosting.
  Top with third cake layer and frost sides and top with remaining frosting.
  COCOA ICING:
  Combine butter, and chocolate in the top of a double boiler.  Place over
  hot water; stir until melted.  Remove from heat; cool to room temperature.
  Sift confectioners' sugar into a large mixing bowl.  Make a well in the
  center and add egg white, vanila, and lemon juice.  Pour in the chocolate
  mixture.  Blend until smooth, using an electric mixer set at medium speed.
  Add milk to make frosting of a spreading consistency.