Spanish Cocoa Cake - cake

• 2 cups (475 ml) sifted cake flower
• 4 tbsp (60 ml) cocoa
• 1/2 tsp (2 ml) salt
• 1/3 cup (80 ml) shortening
• 2 tsp (10 ml) baking soda
• 1 cup (225 ml) sugar
• 2 egg yolks
• 1 tsp (5 ml) vanilla
• 1-1/3 cups (325 ml) buttermilk

1. Sift flour, cocoa, salt and baking soda together 3 times.
2. Cream shortening with sugar until fluffy.
3. Add egg yolks and vanilla and beat thoroughly.
4. Add dry ingredients and milk alternately in thirds, blending after each addition.
5. Pour into greased pan; bake at 325 F. 45-55 min.
6. Makes 1 (8 x 8 inch) cake.

cake flower, cocoa, salt, shortening, baking soda, sugar, egg yolks, vanilla, buttermilk

Taken from online-cookbook.com/goto/cook/rpage/000195 (may not work)