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Chocolate Layer Cake with Buttercream Frosting

Cake:

1/2 cup unsweetened cocoa powder

1/2 cup boiling water

2/3 cup vegetable shortening

1 3/4 cups granulated sugar

1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups buttermilk*

Buttercream Frosting:

6 tablespoons butter, softened
2 2/3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/3 cup milk

1 teaspoon vanilla extract

1. Heat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. Stir together cocoa and water in small bowl until smooth; set aside.
3. In medium bowl, combine flour, baking soda and salt; set aside.
4. In large bowl, beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well.
5. Add flour mixture to shortening mixture alternately with buttermilk, beating until well mixed. Add cocoa mixture and beat well.
6. Pour batter into prepared pans.
7. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
8. For Buttercream Frosting: In a small bowl beat butter, powdered sugar, cocoa and vanilla with milk; beat to spreading consistency, adding more milk if needed.

Makes 8 to 10 servings.

*Or place 4 teaspoons white vinegar in a measuring cup and add milk to equal 1 1/3 cup. Allow to set for 2 to 3 minutes before using.

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