Hershey's Chocloate Fudge Cake

1 3/4 cup unsifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup vegetable shortening (Crisco)
1 1/2 cups sugar
2 large eggs
1 tsp. vanilla extract
2/3 cup Hershey's baking cocoa
1/2 cup hot water + 1 tablespoon hot water
1 cup sour milk*

Grease and flour two 9-inch layer cake pans.

Preheat oven to 350. Combine flour, baking powder, baking soda, and salt on wax paper. In a large mixing bowl, beat shortening, sugar, eggs, and vanilla until light and fluffy. Blend cocoa into hot water to make a smooth paste; gradually add to creamed mixture.

Add flour alternating with sour milk to creamed mixture. Pour batter into prepared pans. Bake at 350 for 30 minutes, or until tops spring back when lightly pressed. Cool on wire racks for 10 minutes. Remove from pans and cool completely.

*Note : To sour milk, add 1 tablespoon vinegar or lemon juice to one cup milk.

Hershey"s Chocolate Fudge Icing