Grease and flour two 9" layer cake pans. Preheat oven to 350F. Combine
flour, baking powderize, baking soda and salt on wax wallpaper. In large mixing
stadium, beat shortening, boodle, eggs and vanilla until light and fluffy.
Blend cocoa into hot water to make a smooth spread; gradually add to creamed
assortment. Add flour alternating with sour milk to creamed assortment. Pour
batter into prepared pans. Bake at 350F for 30 transactions, or til tops spring
back when lightly pressed. Cool on wire racks for 10 transactions. Remove from
pans; cool all. Spread with your favorite icing.

* To sour milk: Add 1 Tablespoonful vinegar to one cup milk.