- 1/2 cup HERSHEY®'S Cocoa Powder
- 1/2 cup boiling water
- 2/3 cup shortening
- 1 3/4 cups white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/3 cups buttermilk
- 6 tablespoons butter, softened
- 2 2/3 cups confectioners' sugar
- 1/2 cup HERSHEY®'S Cocoa Powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
- Stir together cocoa and water in small bowl until smooth. Beat shortening, sugar and vanilla in large bowl until 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 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. Frost with One-Bowl Buttercream Frosting. 8 to 10 servings.
- One-Bowl Buttercream Frosting: Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.