1/2 c. shortening
1 tsp. vanilla
3/4 c. sorghum
3/4 c. brown sugar
2 eggs, well beaten
3 c. sifted CAKE flour
1/2 tsp. salt
1 tbsp. baking powder
1/2 tsp. baking soda
1 c. milk

Cream shortening, vanilla, sorghum and sugar thoroughly. Add eggs and beat well. Add sifted dry ingredients, alternately with milk. Pour into 2 wax paper lined 9 inch square pans. Bake in moderate oven (350 degrees) for 45 minutes. Frost with boiled icing.

BOILED ICING:

1 1/2 c. sugar
1/2 c. water
1 tbsp. light corn syrup
1/2 tsp. salt
2 egg whites
1 tsp. vanilla

Cook sugar, water, salt and corn syrup in saucepan over low heat, stirring constantly until sugar is dissolved; cover pan and boil for 3 minutes. Boil without stirring until a small ball (firm) is formed in cold water. Uncover and beat egg whites until stiff.

Remove syrup from heat and pour slowly over egg whites, beating constantly. Add vanilla. Continue beating until consistency to spread. Yields icing for 2 nine inch layers.