In a 2-3 Quart saucepan place 1 1/2 cup sugar, 6 tsp flour, 1 1/2 cup milk and 2 beaten eggs. Cook over medium heat stiring constantly with a wisk until mixture reaches a pudding texture. Let cool and put the pan in the regrigerator.
Put 1 1/2 cup sugar and 1/2 cup cocoa in mixing bowl and mix well.
Add 1/2 cup shortening and 2 well beaten eggs and continue mixing.
Add 1/4 tsp salt, 1 tsp vanilla,.
Aternately mix in 1 cup buttermilk, 2 cups flour until blended (don't over mix).
Add 1/2 cup hot water and 1 tsp baking soda.
Beat well and pour in greased and floured cake pans.
Bake at 350 degrees for 35 - 40 min until a toothpick inserted in the center comes out clean.
Allow cake to cool completely.
Bring back the icing pan and in mixer bowl add 4 sticks of margerine and 2 tsp vanilla.
Whip up to the consistance of icing and apply to cake.