3 c. flour
2 tsp. baking soda
4 tbsp. cocoa
1 tsp. salt
2 c. sugar
2 c. hot water
2 tbsp. vinegar
2 tsp. vanilla
2 sticks (1 c.) melted butter

Mix all the dry ingredients together in bowl. Add all at once the remaining ingredients and stir thoroughly. Bake at 350 degrees for 30-35 minutes. Very moist cake. Makes 9 x 13 inch pan or 2 layer pans. Cool and frost with Chocolate Butter Cream Frosting.

CHOCOLATE BUTTER CREAM FROSTING:

1 lb. powdered sugar
1 stick (1/2 c.) soft butter
1/4 tsp. vanilla
3-4 tbsp. milk
2 sq. unsweetened chocolate melted or 6 tbsp. cocoa plus 2 tbsp. Crisco

Cream powdered sugar and butter in large bowl. Blend in 3 tablespoons milk, vanilla and chocolate adding more milk if necessary to reach desired consistency.