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1/2 c. Hershey's chocolate
1/2 c. boiling water
2/3 c. shortening
1 3/4 c. sugar
1 tsp. vanilla
2 1/4 c. unsifted all-purpose flour
1 1/2 tsp. salt
1 1/3 c. buttermilk

Stir together cocoa and boiling water in small bowl until smooth.
Set aside. Cream the shortening, sugar and vanilla in a large mixing
bowl until light and fluffy. Add eggs; beat well. Combine flour,
baking powder and salt and add alternately with buttermilk to creamed
mixture. Blend in cocoa mixture. Pour into 3 greased and floured
8-inch pans or two 9-inch pans. Bake at 350 degrees for 25 to 30 minutes
for 8-inch pans or 35 to 40 minutes for 9-inch pans or until tester
comes out clean. Cool 10 minutes. Remove from pans and cool
completely. Frost as desired.

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