---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes
       Yield: 1 cake
     1/2 c  Hershey’s Cocoa; OR...
            -Hershey’s European Style
     1/2 c  Boiling water
     2/3 c  Shortening
   1 3/4 c  Sugar
       1 ts Vanilla extract
       2    Eggs
   2 1/4 c  All-purpose flour
   1 1/2 ts Baking soda
     1/2 ts Salt
   1 1/3 c  Buttermilk or sour milk*
       6 tb Butter or margarine
            -- softened
   2 2/3 c  Powdered sugar
     1/2 c  Hershey’s Cocoa; OR...
            -Hershey’s European Style
     1/3 c  Milk
       1 ts Vanilla extract
   Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round
   baking pans. In small bowl, stir together cocoa and water until smooth.
   In large mixer bowl, beat shortening, sugar and vanilla until light and
   fluffy. Add eggs; beat well. Stir together flour, baking soda and salt;
   add to shortening mixture alternately with buttermilk, beating until
   well blended. Add cocoa mixture; beat well. Pour batter into prepared
   pans. Bake 35 to 40 minutes or until wooden pick inserted in center
   comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool
   completely. Frost with One-Bowl Buttercream Frosting. 8 to 10 servings.
   * To sour milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3
   One-Bowl Buttercream Frosting:
   In small mixer bowl, beat butter. Add powdered sugar and cocoa
   alternately with milk; beat to spreading consistency (additional milk
   may be needed). Blend in vanilla. About 2 cups frosting.
   Hershey’s is a registered trademark of Hershey Foods Corporation.
   Recipe may be reprinted courtesy of the Hershey Kitchens.