|2 1/4||cups||flour, all-purpose|
|1 1/2||teaspoons||baking soda|
|1 1/3||cups||buttermilk||or sourmilk, use, dried buttermilk or a, mixture of 1 tb plus 1 ts, white vinegar and enough, milk to equal 1 1/3 cup)|
|1||x||butter cream 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.
First published: 1996-01-27 last updated: 2012-09-23
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