Chocolatetown Special Cake

Ingredients
2* 1/4 	cups 	All-purpose flour
 * 1/2 	cup  	HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
 * 1/2 	cup 	Boiling water
 * 2/3 	cup 	Shortening
 * 1 3/4 	cups 	Sugar
 * 1 	tsp 	Vanilla extract
 * 2 		Eggs
 * 1 1/2 	tsp 	Baking soda
 * 1/2 	tsp 	Salt
 * 1 1/3 	cups 	Buttermilk or sour milk (*)
 * ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
 * 6 	tbsp 	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 	tsp 	Vanilla extract

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

ONE-BOWL BUTTERCREAM FROSTING
Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency. Stir in vanilla. About 2 cups frosting.