2 c. sugar
3/4 c. shortening
2 eggs
2 tsp. vanilla
1 tsp. salt
2 tbsp. cocoa, rounded
2 c. flour, heaping
2 tsp. baking soda, level
1 c. buttermilk
1 c. boiling water

Cream sugar, shortening, eggs, and vanilla. Add and blend salt, cocoa, flour, and soda. Add buttermilk. Slowly add boiling water. Bake at 350 degrees for 35-45 minutes in greased and floured pans, three 9 inch circles or 9 x 13. Check with toothpick.

FROSTING:

7 oz. coconut angel flakes
1 c. pecans, cut up
1 (13 oz.) can evaporated milk
1 1/4 c. sugar
1 stick butter

Cook until thick. Spread on cake.

Or to every CUP of milk, add 1 tablespoon lemon juice and let set 5 minutes.