1/2 c. butter
2 c. sugar
1/2 c. buttermilk or sour milk
2 eggs, beaten
2 env. Choco-Bake
1 tsp. baking soda dissolved in a little water
2 c. sifted flour
1 tsp. baking powder
1 c. boiling water

Cream butter and sugar. Add beaten eggs and beat well. Add Choco-Bake and the dissolved baking soda. Add sifted flour and baking powder alternately with sour milk. Then add boiling water. Pour into greased and floured 13"x9"x2" pan. Bake at 350 degrees for 25 to 30 minutes or until cake shrinks at the sides a little. NOTE: Batter will be very thin.

FUDGE ICING:

1 c. sugar
4 tbsp. cornstarch
1 env. Choco-Bake
1/4 tsp. salt
1 c. boiling water
Coconut
3 tbsp. butter
1 tsp. vanilla

Mix sugar, cornstarch and salt. Add Choco-Bake, then add water and blend well. Cook in saucepan until very thick on medium heat. Remove from heat. Add butter and vanilla. Blend well and spread on cake while very warm. Sprinkle coconut on top.