---------- Recipe via Meal-Master (tm) v8.05
       Title: Vermont Cocoa Cake
  Categories: Cheesecakes, Chocolate
       Yield: 10 servings
         c  Cocoa
     1/2 c  Boiling water
     1/4 c  Butter or margarine
     1/2 c  Shortening
       2 c  Sugar
     1/8 ts Salt
       1 ts Vanilla
       2    Eggs
   1 1/2 ts Baking soda
       1 c  Buttermilk
   1 3/4 c  Unsifted all-purpose flour
       2 ts Imitation maple flavor
     1/3 c  Walnuts; chopped
            Chocolate fudge frosting:
     1/3 c  Butter or margarine
     1/3 c  Cocoa
   2 2/3 c  Confectioners' sugar
       1 ts Vanilla
   Cake:  Grease bottoms and side of three 8 or 9-inch layer
   pans. Line bottoms with waxed paper.  Combine cocoa and
   boiling water. Reserve. Cream butter, shortening, sugar,
   salt and vanilla. Add eggs and beat until light and fluffy.
   Stir baking sodas into 1 cup buttermilk. Add alternately
   with flour to creamed mixture. Measure 1 2/3 cups batter
   into small bowl. Stir in 3 tbsp. buttermilk, maple
   flavoring and nuts. Pour into 1 pan. Reheat oven to 350
   degrees.  Blend reserved chocolate mixture into remaining
   batter. Divide evenly among remaining two pans. Bake at 350
   degrees for 320 to 35 minutes for 8-inch pans.  Bake 25 to
   30 minutes for 9-inch layers, or until cake tester comes
   out clean. Cool in pan for 10 minutes. Remove from pan and
   let cool on racks. When cook, frost with your favorite
   frosting or the above frosting.
   Frosting:  Melt butter in saucepan over medium heat. Add
   cocoa. Heat until mixture just begins to boil. Stir
   constantly to keep smooth. Pour into small mixing bowl. Let
   cool completely. Add alternately confectioners' sugar and
   milk, beating to spreading consistency. Add vanilla and
   mix. Use to frost an 8 or 9 inch layer cake or about 30
   cupcakes. Makes 2 cups frosting.  Source  The Army, Navy,
   and Air Force Times Magazine, November 1978.