For this festive cake, we used HERSHEY'S Cocoa to create a delicious pound cake. Try making it today!
Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round cake pans.
Stir cocoa and water together in a small bowl until smooth. Beat shortening, sugar and vanilla in a large bowl until fluffy. Add eggs; beat well. Stir flour with baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. Divide batter evenly between prepared pans.
Bake for 30 to 35 minutes or until a wooden pick inserted in the centre comes out clean; cool for 10 minutes. Remove cake from pans to a rack; cool completely.
One-Bowl Buttercream Frosting: Beat butter in a medium bowl until fluffy. Combine the icing sugar with the cocoa. Add alternately with the milk to the butter until smooth. Add additional milk, a bit at a time, until a spreadable consistency is reached; stir in vanilla. Frost cooled cake.
Note: * To sour milk: use 4 tsps (20 mL) white vinegar plus milk to equal 1 1/3 cups (325 mL)