1/2 c. cocoa
1/2 c. milk
1/2 c. Crisco shortening
3 eggs
1/4 tsp. baking soda
1 tsp. vanilla
2 c. cake flour (Swans Down)
2 1/2 tsp. baking powder
2/3 c. milk

Cook cocoa and milk together until smooth and thick; cool. Cream shortening; add sugar slowly, beating in well. Add unbeaten eggs, one at a time, beating well after each addition. Add vanilla. Sift together dry ingredients; add alternately with 2/3 cup milk to creamed mixture. Add first mixture; mix well. Bake in 3 (8 inch) pans for 25-30 minutes.

CHOCOLATE ICING FOR MAHOGANY CAKE:

3/4 box powdered sugar
3 or 4 tbsp. cocoa
2 tbsp. Crisco
1 egg yolk
Coffee
Sweet cream
2 tbsp. butter

Use enough coffee and sweet cream to make the preceding ingredients the right consistency for spreading on cake.