These days, there are a number of types of chocolate to use in our dessert making. For instance, we use Baker's Sweet Chocolate for making German Chocolate Cakes. A variety of chocolate chips find their way into our candy and cookie recipes. But I like baking with cocoa.

Back in the day, cocoa was cheaper than chocolate baking squares. On a limited budget, cost was everything: almost. I could get more mileage from a box of cocoa than I could from those skimpy chocolate squares. It had a longer shelf life as well. That made cocoa a winner for me.

It is not hard to bake with cocoa. If you want to try it, there is something you have to know. First of all, to substitute cocoa for baking chocolate squares, remember to add some shortening. It goes like this: 3 or 4 tablespoons cocoa and 1/2 tablespoon shortening for every chocolate square. I think cocoa gives a better chocolate flavor than those other thingies.

The recipe I am sharing with you today calls for cocoa. Don't try to use baking chocolate squares. You will mess it up. Try it and see what you think.

EXTRA RICH CHOCOLATE CAKE

2 1/2 cups plain flour
2 teaspoons baking soda
3/4 cup cocoa
1/2 teaspoon salt
1 cup butter, not margarine
2 cups plus 2 tablespoons sugar
4 eggs, well beaten
1 cup buttermilk
1 teaspoon vanilla
1 cup boiling water

Combine flour, baking soda, cocoa and salt. Stir with whisk until well combined. Set aside. In a mixing bowl cream softened butter and sugar until light. Add eggs and beat again until light. Add flour mixture and buttermilk alternately. Add vanilla and boiling water. Mix just until combined. Bake in greased and floured 10 inch tube pan at 375 F. for about 45 minutes.

COCOA FROSTING
1/2 cup butter or margarine
1/3 cup milk
16-oz package powdered sugar, sifted
1/4 cup cocoa
1 teaspoon vanilla

Combine butter and milk in large saucepan. Bring mixture to a boil and remove from heat. Combine powdered sugar and cocoa. Add to butter mixture. Add vanilla, stirring until smooth. Makes 2 cups.