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3 1/2 c. sugar
3 sticks butter or margarine
10 large eggs
3 1/2 c. milk
1 Tbsp. vanilla
5 1/2 c. flour

Mix sugar, butter and eggs. Beat well, then add milk and
vanilla. Add flour, one cup at a time. This makes a very thin
batter. If it is not thin enough to pour, add more milk.

Put 1/2 cup batter in well-greased and floured cake pans.
Cook at 350 degrees until it leaves the sides of the pan, about five to
seven minutes. Don't let it get brown. If you do, the layers
will crumble.

4 c. sugar
5 Tbsp. cocoa
1 1/2 sticks margarine
1 Tbsp. vanilla
2 large cans evaporated milk

Have the frosting cooked before you start baking the layers.
As soon as you remove the layers, stack and frost them. Keep the
frosting warm as it will spread thin.

Combine sugar and cocoa in medium saucepan. Mix well, then
add margarine, vanilla and milk. Cook over low heat until creamy
and smooth. Boil for 3 to 5 minutes.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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