1 3/4 c. sugar
2 c. sifted self-rising flour
1/2 tsp. salt
1 stick butter
1/2 c. Crisco
1 c. water
3 tbsp. cocoa
2 eggs, slightly beaten
1/2 c. buttermilk or 1/2 c. sweet milk with 1/2 tbsp. vinegar added and allowed to set for 5 to 10 minutes
1 tsp. baking soda
1 tsp. vanilla

Sift sugar, flour and salt together in large bowl. Combine butter, Crisco, water and cocoa in pan and bring just to a boil. Remove from heat and pour over dry ingredients in bowl. Mix well. Beat in eggs and remaining ingredients. Pour into a greased and floured 10 x 15 cake pan.

Bake for 30 to 40 minute at 325°F. When done, and while cake is still hot, punch holes all over cake (with handle end of small wooden spoon). Have frosting ready and spread all over cake. Pour some in holes.

Frosting:

3 tbsp. cocoa
8 tbsp. sweet milk
1 stick butter
1 box sifted powdered sugar
1 tsp. vanilla

Bring cocoa, milk and butter to boil. Remove from heat and add sugar and vanilla. Pour over cake.