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Ingredients

½ cup unsweetened cocoa powder ½ cup boiling water ⅔ cup shortening 1 ¾ cups white sugar 1 teaspoon vanilla extract 2 eggs 2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 ⅓ cups buttermilk

Nutrition Info

342.2 calories carbohydrate: 52.4 g cholesterol: 38.5 mg fat: 13.2 g fiber: 1.9 g protein: 5.3 g saturatedFat: 5.3 g servingSize: - sodium: 340.2 mg sugar: 30.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch pans. Sift together the flour, baking soda and salt. Set aside.
Combine cocoa and boiling water in small bowl to form a smooth paste. Cool slightly.
In a large bowl, cream together the shortening, sugar and vanilla until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Blend in cocoa paste.
Divide batter into 2 prepared 9 inch pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in pans then turn out onto wire rack and cool completely.

2 - 9 inch round pans

This recipe was on a Christmas ornament I received years ago. It's an excellent chocolate cake. Frost with your favorite chocolate frosting.