| 1 | Combine cocoa, hot water and baking soda in a small bowl. |
| 2 | Let stand while mixing other ingredients. |
| 3 | Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. |
| 4 | Add eggs, one at a time, beating well after each addition. |
| 5 | Beat in vanilla and cocoa mixture. |
| 6 | Add flour alternately with the buttermilk to creamed mixture beating well after each addition. |
| 7 | Pour batter into 3 greased and wax paper lined 8-inch round cake pans. |
| 8 | Bake in a preheated 350 °F. |
| 9 | Oven for 25 minutes or until cakes test done. |
| 10 | Cool in pans on racks for 10 minutes. |
| 11 | Remove from pans; cool completely on racks. |
| 12 | To assemble cake, place one cake layer on serving plate. |
| 13 | Spread with cocoa icing. |
| 14 | Top with second cake layer and spread a layer of frosting. |
| 15 | Top with third cake layer and frost sides and top with remaining frosting. |
| 16 | Cocoa icing: combine butter, and chocolate in the top of a double boiler. |
| 17 | Place over hot water; stir until melted. |
| 18 | Remove from heat; cool to room temperature. |
| 19 | Sift confectioners" sugar into a large mixing bowl. |
| 20 | Make a well in the center and add egg white, vanila, and lemon juice. |
| 21 | Pour in the chocolate mixture. |
| 22 | Blend until smooth, using an electric mixer set at medium speed. |
| 23 | Add milk to make frosting of a spreading consistency. |
