CHOCOLATE CAKE AND FROSTING 1971

CHOCOLATE CAKE AND FROSTING

From Billie Reid  - From Grace Eynon, February, 1971

Bring to boil:
1 stick butter
1 cup water
1/2 cup Crisco oil
1/4 cup cocoa

Pour boiling mixture over:
2 cups flour
2 cups sugar
1/2 t. salt

Add to that mixture:
1/2 cup buttermilk
2 eggs
1 t. soda
1 t. vanilla

Mix well. 

Bake at 375-400 for approximately 20 minutes in greased and floured 9 x 13 pan.

Frost.

FROSTING

1 stick butter
1/4 cup cocoa
1/2 cup buttermilk
1 box confectioner's sugar
1 t. vanilla

Bring to boil first 3 ingredients.  

Beat in sugar and vanilla and pour over warm cake.

Note from Billie:  Variation of above - substitute 4 T. cocoa - milk chocolate taste. Above is dark.