| 1 | Combine flour, soda, and coca. |
| 2 | Sift mixture 3 times. |
| 3 | In a separate bowl cream shortening. |
| 4 | Add sugar to shortening and cream until light and fluffy. |
| 5 | Add the eggs, one at a time, and beat for 2 minutes after each addition. |
| 6 | Add the flour mixture alternately with the buttermilk, beating at medium speed after each addition. |
| 7 | Add the vanilla. |
| 8 | Add the water 1/3 at a time, beating well after each addition. |
| 9 | Pour the batter into 2 ungreased 8-inch cake pans. |
| 10 | Bake in a 350 degree oven for 20 to 25 minutes. |
| 11 | in the top of a double boiler over simmering water, combine the sugar, salt, cream of tartar, egg whites, and water. |
| 12 | Beat with an electric mixer at top speed for 4 to 5 minutes. |
| 13 | Remove from heat and the simmering water and beat for 1 minute. |
| 14 | Add vanilla and blend. |
| 15 | Frost the chocolate cake. |
