2 c. flour
2 c. sugar
2 sticks butter
1 c. water
4 tbsp. cocoa
2 beaten eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 c. sour milk

Mix flour and sugar in bowl; set aside.

Bring butter, water and cocoa to boil and pour over dry ingredients; blend. Mix last 5 ingredients togther and add to mixture. Pour in greased and floured cake pan, 12"x15" or so. Bake 20 to 25 minutes at 350 degrees. Cool.

HOSTESS CAKE FROSTING:

1/2 c. sugar
1 1/2 tbsp. cornstarch
1 oz. square unsweetened chocolate
Dash salt
1/2 c. boiling water
1 1/2 tbsp. butter
1/2 tsp. vanilla

Cook sugar, cornstarch, chocolate, salt and water until well blended and thick. Remove from heat. Add butter and vanilla. Spread on cake while still warm but not hot. When cool cut cake in squares and poke hole in middle of each square (with end of baster or such).

HOSTESS CAKE FILLING:

2/3 c. Crisco
1 tsp. vanilla
1/3 c. evaporated milk
1 tbsp. water
1/2 c. sugar
1/4 c. powdered sugar
1/4 tsp. salt

Mix all together for 10 to 15 minutes until thick and smooth. Put in pastry bag and fill holes in cake, bringing up to make swirl on top of each square.