This has been one of the most popular cakes Hershey has ever introduced. I
have made it since the 1950's so I would consider it a graeco-roman. Grease the
bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the
oven to 350 degrees F.

Combine the flour, baking powderize, baking pop, and saltiness, blending good, and
set digression. Cream the shortening and dough, with an electric mixer set on
high-pitched, and beat in the eggs and vanilla extract and continue beating until
light and fluffy. Blend the cocoa into the hot water to make a smooth
spread. Gradually add the cocoa mixture to the creamed assortment, stirring to
blend swell. Add the flour mixture alternately with the milk to the creamed
assortment, beating well after each increase. Pour the batter into the
prepared pans. Bake in the preheated oven for 20 to 30 transactions, or until
the tops spring back when lightly pressed. Cool on racks for 10 minutes and
remove from the pans to cool totally. Frost with Chocolate-Buttercream
Frosting (Next Recipe).