Mix cocoa and brown sugar in saucepan; add hot water,
stirring until smooth. Bring to a boil, and cook slowly 3
minutes, or until slightly thickened, stirring constantly;
cool.
Sift flour once, then measure and mix with baking
powder, soda, and salt; sift twice.
Cream shortening until softened; add sugar gradually,
beating thoroughly after each addition.
Beat in vanilla, then eggs, one at a time, beating
until fluffy after each. Add cooled cocoa mixture; stir
until blended. Add flour mixture alternately with milk,
beating until smooth, after each addition.
Turn into 2 greased (9-inch) layer pans. Bake in
moderate oven (35 degrees) about 25 minutes.
Frosting Suggestions: When cold, spread Cocoa Fudge
Frosting between layers and on top and sides of cake.
Sprinkle chopped nuts on sides, if desired.
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