-CAKE-
1 c  Shortening
2 c  Sugar
3/4 c  Cocoa
4    Egg; beaten
1 c  Milk
2 c  Flour
1 ts Baking soda
1 tb ;Water

ICING
2 1/2 c Sugar
1 1/4 c Milk
2 1/2 tb Cocoa
2 1/2 tb Butter

Cake: Cream together the shortening and sugar, and add the cocoa. In a
separate bowl, beat the eggs well and add to the cocoa mixture. Add the
milk and flour alternately; dissolve the baking soda in the water and add.
Beat all ingredients well. Line two lightly greased layer cake pans with a
layer of kitchen parchment (or even cut-up grocery bags will work). Pour
batter into pans evenly, and bake at 350 F. until the cake leaves the edges
of the pans and springs back when touched. Invert pans on a wire rack to
cool.

Icing: Mix the cocoa and sugar; add the milk. Add the melted butter and
cook to the soft ball stage in a double boiler (234 F to 240 F). Remove
from the heat and beat until icing thickens and begins to wrinkle at the
edges. Let cool completely and then ice as for a normal layer cake.

Tavia McArthur
Comanche, TX