2/3 c. soft shortening
1 2/3 c. sugar
3 eggs
2 1/4 c. cake flour
2/3 c. cocoa
1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
1 1/3 c. water
1 tsp vanilla

Heat oven to 350°F. Grease and flour two layer pans. Cream shortening, sugar and eggs until fluffy. Beat 5 minutes, on high. Blend flour, cocoa, baking powder, baking soda and salt. Add alternately with water and vanilla. Mix on low. Pour into pans.

Bake about 35 minutes. Cool. Split each layer crosswise into two layers. (You will have a 4 layered cake.) Spread whipped topping or sweetened whipped cream between layers. Frost with Brown Beauty Icing. Cake will keep 2 to 3 days in refrigerator.

Brown Beauty Icing:

1 1/3 c. confectioners sugar, sifted
1/4 c. shortening
1/4 c. milk
3 sq. (1 oz. ea.) unsweetened chocolate
1 tsp. vanilla
1 whole egg or 3 egg yolks

Blend sugar, shortening, milk, chocolate, and vanilla in mixing bowl. Add egg. Beat with mixer just until frosting is smooth. Place bowl in ice water and stir until frosting is thick enough to spread. If frosting becomes too thick, dip bowl in hot water for a few seconds.