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Chocolatetown Special Cake

1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

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 or sour milk*

One-Bowl Buttercream Frosting (recipe follows)

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together cocoa and water in small bowl until smooth.
3. Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well.
4. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well.
5. Pour batter into prepared pans.
6. 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.
7. Frost with One-Bowl Buttercream Frosting.

Makes 8 to 10 servings.

* To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1 1/3 cups.

One-Bowl Buttercream Frosting:

6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract

1. Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed).
2. Stir in vanilla.

Makes about 2 cups frosting.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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