2 1/2 c. sifted cake flour
1 2/3 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
3/4 c. milk
2/3 c. Crisco
3 eggs
1/2 c. milk
1 tsp. vanilla

In mixing bowl, combine flour, sugar, baking powder and salt. Add the 3/4 cup milk and the Crisco. Beat vigorously by hand or at medium speed of electric mixer for 2 minutes. Add eggs, the 1/2 cup milk and the vanilla. Beat 2 minutes more. Pour batter into 2 greased and floured 9 x 1 1/2 inch round layer pans or a 13 x 9 x 2 inch pan. Bake at 350 degrees for 30 to 40 minutes.

FROSTING:

1/4 c. Crisco
1/2 c. cocoa
1/4 tsp. salt
1/3 c. milk
1 1/2 tsp. vanilla
3 1/2 c. confectioners' sugar (sift if lumpy)

In saucepan, melt Crisco. Remove from heat; stir in cocoa and salt. Mix in milk and vanilla. In mixer bowl, stir cocoa mixture into sugar. Beat at medium speed of electric mixer until smooth and creamy. Add 1 tablespoon more milk if needed for good spreading consistency. Frost cake.