2 c. sugar
3/4 c. shortening
2 eggs
1 c. sour milk or buttermilk
1 tsp. vanilla
2 1/2 c. sifted flour
2 tsp. baking soda
1 tsp. salt
1/2 c. cocoa
1 c. boiling water

Cream together shortening and sugar. Add unbeaten eggs one at a time. Beat after each addition. Add vanilla to milk. Alternate milk and flour which has been sifted with salt, soda and cocoa. Alternate flour and milk into egg mixture. Mix well. Add the cup of boiling water last and mix well. Batter will be very thin. Bake in 9 x 13 inch greased and floured pan at 350 degrees for 40 minutes or when done in center. Top with caramel icing (below).

CARAMEL ICING:

1 c. dark brown sugar
1/3 c. can evaporated milk
2 tbsp. butter
1 tsp. vanilla
Confectionery sugar

In sauce pan combine brown sugar, milk and butter. Bring to a boil, stirring constantly over medium heat. When sugar is dissolved (5 minutes) remove from stove and add 2 cups sifted powdered sugar gradually into hot sugar mixture. Then add vanilla. If too thick, thin down with additional can milk until of spreading consistency. Spread on cooled chocolate cake.