2 1/4 c. shortening
1 1/4 c. granulated sugar
3 tsp. vanilla
8 eggs
2 qts. and 2/3 c. flour
1 2/3 c. Ambrosia unsweetened cocoa
2 tbsp. and 1 tsp. baking soda
1 tbsp. and 1/2 tsp. salt
Sour milk: 3 1/3 c. milk, 1/3 c. vinegar
1 2/3 c. water

FROSTING:

4 c. powdered sugar
1 1/4 c. Ambrosia unsweetened cocoa
1/2 c. and 1 tbsp. butter
1/2 c. and 1 tbsp. evaporated milk
1/2 tbsp. vanilla

Use one 18x26x1 inch sheet pan. Preheat oven to 350 degrees. Cream shortening and sugar. Add eggs and vanilla. Blend. In separate bowl, blend flour, cocoa, baking soda and salt. Add dry ingredients to sugar mixture alternately with sour milk and water. Blend well. Pour into greased and floured pan. Bake for 35 to 40 minutes. Cool before frosting. Makes 80 - 2x2 inch bars.

Frosting directions: Combine sugar and cocoa in a bowl. Cream butter with 1/4 cup of sugar/cocoa mixture. Alternately add remaining cocoa mixture with milk. Beat to spreading consistency. Add vanilla and blend. Spread on cooled cocoa cake.