4 c. sugar
2 c. flour
1 1/3 c. unsweetened cocoa powder
2 tsp. baking powder
2 tsp. salt
1 c. vegetable shortening or oil

Put all ingredients except the shortening in a large bowl; use a spoon to mix until uniform. Cut in shortening using either a pastry blender or your fingertips until mixture looks like a chocolate cornmeal. Seal tightly in a plastic bag or a jar, label along with this page number and store at room temperature.

TO USE: Put 2 eggs and 1 teaspoon vanilla or orange extract in a mixing bowl; beat slightly. Stir in 4 tablespoons melted butter which has been cooled. Lightly spoon 2 cups of mix into the mixing bowl; do not pack the mix when measuring.

Beat well with a spoon to make a somewhat smooth batter; stir in 1/2 cup chopped nuts, if desired. Spread into a greased and floured 8x8x2 inch pan. Bake in a preheated 350 degree oven for 30-35 minutes or until a knife inserted in the center comes out clean. Cool in pan, then cut into squares.