Ingredients

• 1/2 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 2/3 cup shortening
• 1 3/4 cups white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/3 cups buttermilk

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch pans. Sift together the flour, baking soda and salt. Set aside.
2. Combine cocoa and boiling water in small bowl to form a smooth paste. Cool slightly.
3. In a large bowl, cream together the shortening, sugar and vanilla until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Blend in cocoa paste.
4. Divide batter into 2 prepared 9 inch pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in pans then turn out onto wire rack and cool completely.