2 c. brown sugar (1 lb.)
1/2 c. shortening
2 eggs
1/2 c. sour milk or buttermilk
2 c. sifted flour
4 tbsp. cocoa
1 tsp. vanilla
1 tsp. baking soda
1/2 c. boiling water

Cream sugar and shortening together thoroughly. Blend in two eggs (beaten). Add the sour milk alternately with flour and cocoa. Stir in the vanilla. Add the baking soda dissolved in the boiling water. Bake in two 8 inch layer pans for 35 minutes at 350 degrees. Can be eaten plain or iced. Cook a day or two before needed for a moist cake.