Prep Time: 15 minutes

Cook Time:  20-25 minutes

Serves: 8 or 24 for cupcakes

Ingredients:

3/4 C. baking cocoa

2 C. sugar, divided

3 eggs

1-1/2 C. milk, divided

3/4 c. shortening

2 C. cake flour

1 tsp. baking soda

1/8 tsp. salt

1 tsp. vanilla extract

What to do:

Preheat oven to 375 *

In a medium-sized saucepan over medium heat, combine cocoa and 1 cup of sugar, egg and 1 cup milk, cook until it’s thick and smooth. Set aside to cool. In a medium size mixing bowl, cream the shortening and remaining sugar, add in your eggs one at a time beating well after each addition finally mix in the remaining milk and vanilla. In another bowl sift flour, baking soda and salt together; add alternately with the creamed mixture and cooled cocoa mixture; beat thoroughly. Pour into two greased 8-in or 9-in rough baking pans. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool and frost with your favorite icing.

Christina’s Notes:

For cupcakes bake for 15-20 minutes and for 9×13 pan bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.