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2 sticks butter
3/4 c. Crisco
3 c. sugar
6 eggs
1 1/2 c. cake flour
2 c. self-rising flour
1 c. buttermilk
1 c. canned milk
1 tsp.+ vanilla

All ingredients should be at room temperature. Cream butter
and Crisco. Add eggs, one at a time. Add vanilla. Add flour and
milk alternately, beginning and ending with milk.

Line cake pans with wax paper. Place 1 spoonful (large mixing
spoon) of batter in pan and spread evenly, letting batter touch
sides of cake pan. Bake at 350 degrees until lightly brown.

2 c. sugar
5 Tbsp.+ cocoa
1 c. canned milk
3 Tbsp. white Karo
1 stick butter
1 tsp. vanilla

Mix sugar and cocoa together. Add just enough water to mix;
add other ingredients. Cook slowly and, when it begins to boil,
let boil for 1 minute. Remove and beat until it thickens. (You
may want to put icing in refrigerator for a few minutes to cool.)
Spread sparingly on each layer. Make powdered sugar frosting for
top and sides of cake.

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

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