1/2 c. shortening
1 c. sugar
1 tsp. vanilla
3 egg yolks
3/4 c. sugar
2 1/2 c. sifted cake flour
1/2 c. cocoa
1 1/2 tsp. salt
1 1/3 c. cold water
3 egg whites

Cream shortening and the 1 cup sugar until light and fluffy. Add vanilla and egg yolks, one at a time, beating well after each addition. Sift flour, cocoa, soda, and salt. Add to creamed mixture alternately with water, mixing well. Beat egg whites to soft peaks. Gradually add the 3/4 cup sugar and beat to stiff peaks. Fold into batter and blend well. Pour into two greased and lightly floured 8 inch cake tins. Bake at 350 degrees for 35-40 minutes or until cake tests done. Cool and spread with frosting.

FROSTING:

4 tbsp. butter, room temperature
2/3 c. cocoa
3 1/2 c. confectioners sugar
Pinch of salt
3-4 tbsp. milk or cream

Combine all ingredients and beat until of spreading consistency. Spread on baked, cooled cake.