Cake:

1 cup sugar
1 cup butter
4 tablespoons cocoa
2 eggs, beaten
45 graham wafer crackers (broken into 5 pieces each)

Icing:

1 cup sugar
1 cup Crisco shortening
1 cup milk
4 1/2 tablespoons flour
1/2 teaspoon vanilla extract

Cake:

Melt butter, adding sugar and cocoa, over medium heat. Bring to a boil, constantly stirring, until all sugar crystals are dissolved and mixture is thick. Remove from heat.

Add eggs very, very slowly, constantly stirring. While still beating, return to heat, continue to cook for 1 1/2 minutes. (Make sure to add eggs slowly in order to avoid chunks of cooked egg.)

Combine with broken pieces of graham crackers. Place in a greased 9 X 13-inch cake pan and compress very well.

Icing:

Blend sugar and Crisco together. Bring milk and flour to a boil over medium heat until thick. Add milk and flour mixture by the teaspoonful to the Crisco and sugar mixture.

While still warm, beat on high speed while combining both ingredients. Add vanilla; continue beating until fluffy.

When done, spread the icing liberally over the cake. Place in refrigerator until completely cooled (1-2 hours).

Top with shaved chocolate.

This is a favorite for our family at Christmas time. It is somewhat time consuming but well worth the wait!

Submitted by: Melissa Grywinski