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.