3/4 c. cocoa
1/2 tsp. baking soda
2/3 c. butter flavor Crisco, melted
1/2 c. boiling water
2 c. sugar
2 eggs
1 1/3 c. flour
1 tsp. vanilla extract
1/4 tsp. salt
1 c. chocolate chips (semi-sweet)

Heat oven to 350 degrees. Grease and flour 13"x9" cake pan. Combine cocoa and baking soda. Blend in 1/3 cup of the Crisco, add the boiling water and stir until mixture thickens then stir in the sugar, eggs and remaining 1/3 cup melted Crisco; stir until smooth. Add flour, vanilla and salt; blend completely; stir in chips. Bake at 35 to 45 minutes until done. Cool and frost.

BUTTERCREAM FROSTING:

6 tbsp. butter flavor Crisco
1/2 c. cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla

Cream Crisco and add cocoa and confectioners' sugar alternately with milk and beat to a spreading consistency (more milk may be needed if too thick). Blend in vanilla and spread on brownies. Sprinkle with extra chocolate chips if you like.