2 eggs
1/2 c. plus 2 tbsp. melted shortening or oil (part butter)
1 1/2 c. sour milk
1 tsp. vanilla
1 1/2 c. white sugar
4 tsp. cocoa (heaping), mixed well into shortening
3 tsp. baking soda
1/2 tsp. salt
2 c. flour

Mix in order given. Pour into greased and floured pan. This is a very moist cake. It is especially good served warm with the following frosting.

FIVE MINUTE CHOCOLATE FROSTING:

2 2/3 c. powdered sugar
1/2 c. pecans
1/2 c. cocoa
4 - 5 tbsp. milk
1 tbsp. vanilla

Cream butter until softened in small mixing bowl. Add cocoa; blend well. Gradually add powdered sugar alternately with milk and vanilla; beat to spreading consistency. Add pecans and spread onto cake. Makes about 2 cups frosting. Will also frost 2 1/2 dozen cupcakes.