1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 1/4 c. flour (self-rising)
1 c. buttermilk (or sour)
1 tsp. vanilla flavoring

Cream shortening and sugar. Add eggs. Add vanilla flavoring. Add flour and milk alternately.

Make paste of 1/2 cup cocoa and 1/3 cup very hot water. Add to batter. Bake at 350 degrees.

Note: If using all-purpose flour, add 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt.

WHITE CARAMEL FROSTING:

3 c. sugar
1 c. sweet milk
1/4 stick butter
1 tsp. vanilla

Boil sugar and water until soft ball is formed when small amount is dropped into cold water. Add butter and vanilla and beat until creamy or beginning to thicken. Be very careful not to cook or beat too long or it will harden before you can spread on cake. (My family's favorite cake for many years.)