1/2 lb. butter
1/3 c. Crisco
2 1/2 c. sugar
5 c. all-purpose flour
5 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
5 tsp. vanilla
2 c. sweet milk
5 eggs

Cream sugar, Crisco and butter. Add 3 eggs; beat well; add 2 eggs, beat well. Sift flour, soda, baking powder and salt together. Add flour mixture alternately with 2 cups milk; add vanilla. Bake at 425 degrees. (Dip 2 ladle spoonfuls of batter to each iron hoe cake griddle. Makes 15 layers.

FILLING:

5 c. sugar
3/4 c. cocoa
1/2 lb. butter
1 can evaporated milk
3/4 can sweet milk
Dash of salt
3 tsp. vanilla

Mix cocoa and sugar well. Add 1 large can Pet evaporated milk, and 3/4 can sweet milk. Cook on medium high heat to a rolling boil. Cook 6 minutes, then lower heat to simmer, stirring constantly until simmer is reached. Then add dash of salt and vanilla.

Beat the batter while the cocoa is cooking. Bake layers and stack as you bake while layers are hot. Use 1/2 cup filling to each layer. Cover entire cake with filling.