Ingredients

2 1/2 tbsp. vegetable shortening

2 c. sugar

4 eggs, separated

5 tbsp. water

5 1/2 tbsp. cocoa

2 c. flour

4 tsp. baking powder

1/2 tsp. salt

1 1/4 c. milk

1 tsp. vanilla

CHOCOLATE FROSTING:

3/4 box confectioners sugar

1/4 lb. butter (1/2 c.)

4-5 tbsp. cocoa

Few drops coffee

Method

Cream shortening; add sugar and cream together.

Blend in egg yolks and mix until creamy.

Heat water, stir in cocoa, and pour into shortening/sugar batter.

Beat egg whites until stiff.

Sift together flour, baking powder, and salt; mix into batter.

Gradually add the milk, stirring well.

Add vanilla.

Fold in the egg whites.

Bake at 350 degrees for 45 minutes.

This makes a large cake.

Cool cake thoroughly and ice with Chocolate Frosting.

Cream butter into sugar.

Add 4-5 tablespoons cocoa and a few drops of coffee.

Stir.

Frost cooled cake.

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