2 c. packed brown sugar
1/2 c. shortening
2 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1/3 c. baking cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. sour milk or whey

FROSTING:

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

In a large mixing bowl, combine brown sugar, shortening and eggs. Add vanilla; beat well. Sift together flour, cocoa, baking powder, soda and salt. Add alternately with milk or whey to the egg mixture. Pour batter into 2 greased 9 inch round cake pans. Bake at 350 degrees for 30 minutes or until cake tests done. Cool 5 minutes before removing to a wire rack. Continue to cool.

For frosting, combine first 4 ingredients in the top of a double boiler; beat with an electric mixer until thoroughly mixed. Place over rapidly boiling water and continue to beat for 7 minutes or until frosting will hold stiff peaks. Remove from boiling water and add vanilla. Continue to beat frosting until thick enough to spread. Frost cake when completely cooled. Yield: 12 to 14 servings.

To sour milk, place 1 tablespoon white vinegar in a measuring cup; add enough milk to equal 1 cup.