1 c. sugar
2 eggs

Beat above together.

1 c. sugar
1/2 c. Crisco

Cream Crisco and sugar and add to first ingredients.

2 c. flour
1/2 c. buttermilk
3 sqs. Baker's bitter chocolate, melted
1 tsp. baking soda
1 c. boiling water (add last)
1 tsp. vanilla

Stir soda in buttermilk until it is dissolved.

Mix the dry ingredients, add melted chocolate and mix well. You can cook it in 1 large pan OR 2 layers. To use the pineapple filling make 2 layers. The big cake is great to take to dinners. But the layer cake is great for the holidays.

ICING FOR DEVIL'S FOOD CAKE:

2 c. sugar
4 tbsp. cocoa
2 tbsp. Karo
2/3 c. milk
2 tbsp. butter
1 tsp. vanilla

FILLING FOR DEVIL'S FOOD CAKE:

1 can crushed pineapple, drained
1 c. sugar
1 tbsp. butter

Cook to soft ball stage. Add butter, vanilla, beat until smooth and glossy. You can use the pineapple filling or just chocolate icing. It's delicious made a day early and let it season.

Use chocolate icing for all of cake - but for a treat, use the pineapple filling and put chocolate icing on the outside. It's very delicious!