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

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.

CHOCOLATE FROSTING:

3/4 box confectioners sugar
1/4 lb. butter (1/2 c.)
4-5 tbsp. cocoa
Few drops coffee

Cream butter into sugar. Add 4-5 tablespoons cocoa and a few drops of coffee. Stir. Frost cooled cake.