9 tbsp. cocoa
1 c. boiling water
1 stick butter
1/4 c. Crisco shortening
2 c. sugar
2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. milk, at room temperature
1 1/2 tsp. vinegar or lemon juice
2 eggs
1 tsp. vanilla

Combine and melt in large kettle (cocoa, butter, water, and Crisco). Add sugar. Mix with fork in separate bowl (flour, soda, salt). Add to other ingredients and beat well. Combine milk and lemon juice, then add to cake mixture and beat again.

Combine eggs and vanilla, beating with rotary beater until frothy. Then add to cake mixture and beat until thoroughly mixed. Pour into greased and floured 9x13 inch cake pan and bake at 350 degrees for 35 minutes.

FLUFFY FROSTING (very light texture) :
1 c. milk
4 tbsp. flour
1 c. sugar
1/2 c. Crisco
1/2 c. butter
1 tsp. vanilla

Mix together milk and flour in small kettle; cook over medium heat, stirring constantly until thick. Cool completely.

In separate bowl, combine sugar, Crisco, butter and vanilla. Mix with electric beater until fluffy. Fold in thickened, cooled milk and flour and beat at high speed until sugar is dissolved.

NOTE: Frosting not suitable in very hot humid weather!