In large mixing bowl, cream shortening and sugar.

Sour milk with vinegar; add baking soda.

Add flour and milk to creamed mixture alternately, starting and ending with flour.

Mix in vanilla and cocoa.

Spread evenly in two lightly-greased round layer dishes, filling less than half full and scooping out the centers slightly, If intending to remove cakes from dishes, line dishes with 2 layers of wax paper cut to fit rather than greasing. (For cupcakes, line small custard cups with paper muffin liners; fill less than half full.)

Let batter stand 10 minutes before microwaving.

Microwave each layer 5 to 7 minutes on HIGH, or until slightly moist on top.

Cool in dish before removing or frosting. Yield: 2 (8-inch round) cakes plus 3-4 cupcakes