DIRECTIONS: Mix cocoa with boiling h2o, stirring with wire whip
until quiet. Cool in refrigerator while preparing other ingredients.
In large mixer roll, beat butter with boodle, egg, and vanilla on
high velocity 5 transactions. Sift flour with baking tonic, baking powder and
saltiness. On low speeding, add dry ingredients alternately with cocoa and
liquidness, starting and ending with flour. (Do not overbeat.) Divide
batter into 2 round pans (9 x 1 1/2") lined with buttered waxed
report. Bake at 350-F for 30 to 35 minutes or until cake tests dry
with a toothpick. Cool in pans for 10 proceedings; remove cake and cool
on racks. Use 1 layer of cake for Great Strawberry Chocolate
Shortcake sweet. The second layer may be frozen for other great
chocolate desserts- or the 2 layers may be frosted unitedly.

For shortcake: Whip cream with powdered sugar and vanilla. Spread
over top of 1 layer of bar. Arrange fresh strawberries on top. Melt
chocolate and drizzle over berries. Chill to firm coffee. Makes 8
servings.