3 c. flour
6 tbsp. cocoa
2 tsp. baking soda
2 c. sugar
2 tsp. vanilla
1 tsp. salt
10 tbsp. oil
2 tbsp. vinegar
2 c. cold water

Combine dry ingredients. Add the remaining ingredients and beat for 3 minutes or until smooth. Pour into greased and floured 11 x 14 pan. Bake at 350 degrees for 25 to 30 minutes. Let cool.

FILLING:

4 tbsp. flour
1 c. milk
1 c. sugar
1/2 c. butter
1/2 c. Crisco
1 tsp. vanilla

Combine 4 tablespoons flour and 1 cup milk. Cook over low heat stirring occasionally until thick. Chill. Meanwhile, combine sugar, butter, Crisco, and vanilla. Whip until fluffy. Gradually add cooled pudding and spread on cake.

FROSTING:

1 stick plus 2 tbsp. butter (melted)
2 1/2 tbsp. hot water
1 tsp. vanilla
6 tbsp. cocoa
1 egg
2 c. confectioners' sugar

Combine butter, water, cocoa, vanilla and egg and mix well. Slowly add sugar and beat until smooth. Pour over the white layer. Cool in refrigerator.