2/3 cup Crisco 1 2/3 cups Sugar
3 Eggs 2/3 Cup Cocoa
2 ¼ cups Plain Flour (or self-rising) 1 ¼ tsp soda
¼ tsp. salt 1 1/3 cup water
1 tsp. vanilla
Preheat oven to 350
- Grease and flour two large pans.
- Cream shortening, sugar, and eggs until fluffy.
- Beat 5 minutes on high speed.
- Measure flour after sifting!
- Blend flour, cocoa, baking powder, soda, and salt.
- Add alternatively with water and vanilla.
- Use low speed on mixer.
- Pour into pans
- Bake layers about 35 mintes.
- Cool, split each layer crosswise into twon layers. Use long thin sharp knife
FLUFFY COCOA ICING
¾ cup Hersheys Cocoa
4 cups powdered sugar
½ cup margarine
1 tsp vanilla
½ cup evaporated milk
- Mix cocoa and sugar.
- Cream part of the cocoa mixture with butter.
- Blend into vanilla and half of the milk.
- Add remaining sugar mixture. Blend well.
- Add remaining milk, beat to desired consistency.
