Categories: Chocolate, Cakes/choc. 
      Yield: 12 servings 
  
------------------------------------CAKE------------------------------------ 
      1 c  Shortening                          1 c  Milk 
      2 c  Sugar                               2 c  Flour 
    3/4 c  Cocoa                               1 ts Baking soda 
      4    Egg; beaten                         1 tb ;Water 
 
-----------------------------------ICING----------------------------------- 
  2 1/2 c  Sugar                           2 1/2 tb Cocoa 
  1 1/4 c  Milk                            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