Chocolatetown Special Cake

Pour 1/2 cup boiling water over 1/2 cup cocoa in a small bowl and stir until smooth, then set aside to cool slightly.

Cream together 2/3 cup shortening and 1 3/4 cups sugar in a large mixing bowl until light and fluffy, about 3 minutes.

Beat in 2 eggs and 1 tsp vanilla extract until well combined.

Alternate adding the flour mixture and 1 1/3 cups buttermilk to the creamed mixture, beginning and ending with flour; beat on low speed until just combined.

Stir in the cooled cocoa mixture until fully incorporated into the batter.

Divide the batter evenly between two greased and floured 9-inch round cake pans.

Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Prepare the frosting by beating together 6 tbsp softened butter, 2 2/3 cups powdered sugar, 1/2 cup cocoa, 1/3 cup milk, and 1 tsp vanilla extract until smooth and spreadable.

Place one cooled cake layer on a serving plate and spread a portion of frosting on top.

Top with the second cake layer and frost the top and sides of the assembled cake with remaining frosting.