Chocolatetown Special Cake

½ cup Hershey's Cocoa
½ cup boiling water
2/3 cup shortening
1 ¾ cups sugar
1 teaspoon vanilla
2 eggs
2 ¼ cups unsifted all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 1/3 cups buttermilk or 4 teaspoons vinegar plus milk to equal 1 1/3

Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream shortening, sugar, and vanilla in large mixer bowl until light and fluffy. Add eggs beat well. Combine flour, baking soda and slat; add alternately with buttermilk or sour milk to creamed mixture. Blend in cocoa mixture.
Pour in two greased and floured 9 inch layer pans. Bake at 350 degrees F for 35 to 40 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost with Chocolate Butter cream Frosting.

Chocolate Butter cream Frosting
6 tablespoons butter or margarine
½ cup Hershey's Cocoa
2/3 cups unsifted confectioners' sugar
1/3 cup milk
1 teaspoon vanilla

Cream butter or margarine in small mixer bowl. Add cocoa and confectioners' sugar alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla.
About two cups frosting.