1/2 pkg. yeast
1/4 c. lukewarm water
3/4 c. butter
2 c. sugar
3 eggs, well beaten
1 tsp. vanilla
2/3 c. sifted cocoa
1 c. lukewarm milk
3 c. flour
1 tsp. baking soda
1/4 c. warm water

Soften yeast in warm water and set aside. Cream shortening. Add sugar. Add eggs and vanilla. Add cocoa. Add flour alternately with milk and mix well. Mix in softened yeast and let stand overnight or for several hours in a warm place.

In the morning dissolve the soda in 1/4 cup warm water and add to cake mixture. Bake in three 9 inch layer pans, 25 minutes in moderate oven 350 degrees. Very good put together and frosted with caramel frosting.