This is a dark and delectable, extra rich cake. It comes out very high.

1/2 c. Hershey's Cocoa
2 c sifted cake flour
2 c sugar
1 tsp salt
1 1/4 tsp baking soda
3/4 tsp double-acting baking powder
1/8 tsp cinnamon (optional)
1/2 c. vegetable shortening - room temperature
3/4 c milk
1 tsp vanilla
4 eggs, unbeaten
1/2 c milk

1. Preheat oven to 350 degrees F
2. Grease and generously four 2 nine inch layer cake pans
3. Combine cocoa, flour, sugar salt, soda, baking powder and cinnamon together in a sifter.
4. Stir shortening just to soften, sift in cocoa mixture
5. Add 3/4 c milk and vanilla. Mix until flour is dampened
6. Beat for two minutes at medium speed or 300 vigorous strokes by hand. Scrape bowl frequently.
7. Add the eggs and 1/2 c milk; blend throughly and beat one minute longer in mixer or 150 strokes by hand.
8. Pour into prepared pans and bake for 30 - 35 minutes or until done.
9. Cool and frost with fluffy Cocoa Frosting