Source: Los Angeles Times 12-22-96

1/2 cup shortening
1 1/2 cups granulated sugar
2 eggs, beaten
1/4 cup cocoa
1/4 cup hot coffee or water
1 teaspoon red food coloring, optional
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cups cake flour plus 2 tablespoons cake flour
1 cup buttermilk
1 teaspoon vanilla extract

Beat shortening and sugar until light and fluffy. Beat in eggs. Mix cocoa into coffee or water and then stir in red food coloring. Beat into creamed mixture. Sift together salt, baking soda and cake flower. Add sifted dry ingredients to creamed mixture, alternating with buttermilk. Add vanilla extract.

Turn into greased 13 x 9-inch pan and bake at 350 degrees F until wooden pick inserted in center comes out clean, about 35 minutes.

Frost with favorite frosting, if wished.

Yield: 12 servings