1 1/2 c. sugar
2 eggs
1/2 c. buttermilk
1 tsp. vanilla
4 c. self-rising flour
1 1/2 c. shortening

ICING:

2 c. sugar
1/2 c. sweet milk
1/4 c. cocoa
Butter, the size of an egg
1 tsp. vanilla

Mix as any cake. Refrigerate for 2 or 3 hours. Roll out on floured cloth (or cookie sheet). Cut with glass (or biscuit cutter). Grease pan. Bake at 350 degrees for 10 to 12 minutes. Top with chocolate icing.

ICING: Cook until forms soft ball when dropped into cold water (about 3 to 5 minutes). Put pan in cold water and cool. Beat with spoon until smooth.