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Stir together cocoa and boiling water until smooth; set aside. Cream shortening, sugar and vanilla in large bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into two greased and floured 9 inch layer pans. bake at 350 degrees for 35 to 40 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost with Hershey's one bowl buttercream frosting. (Recipe on back of every Hershey's cocoa can)
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