Cooking With Grandma Judy

Ingredients

• 1 1/2 cups Crisco
• 3 cups sugar
• 5 eggs
• 3 cups plain flour
• 1/2 cup Hershey's cocoa
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla flavoring
• 1 1/2 cup milk
  

ICING

• 2 cups sugar
• 4 level tablespoons cocoa
• 1 stick margarine
• 1 small can evaporated milk
• 1 teaspoon vanilla flavoring

Directions

Preheat oven to 300 degrees.  Grease large tube pan with Crisco and then sprinkle with flour.

Cream together Crisco and sugar in stand mixer on low speed.  Add eggs, one at a time, blending well after each egg.  Sift together flour, cocoa, salt and baking powder.  Add to batter alternately with milk.  Add vanilla flavoring.  Mix until smooth.  Pour batter into prepared pan.

Bake for 1 1/2 hours or until tester comes out clean.  I use a wooden toothpick.  Cool in pan for ten minutes.  Invert onto rack and let cool completely.

To make chocolate icing mix sugar, cocoa, margarine and evaporated milk in heavy saucepan on medium low heat.  Bring to a boil and boil for a full five minutes, stirring constantly.  Then test for soft ball stage.  When ready, remove from heat and add vanilla flavoring.  Continue to stir until it cools to spreading consistency.  Ice cooled cake.

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