• 1 stick Butter
• 1/4 cup Crisco
• 3 tbsp. Cocoa
• 1 cup Water
• 2 cups Flour
• 2 cups Sugar
• 2 Slightly Beaten Eggs
• 1/2 cup Buttermilk
• 1 tbsp. Baking Soda
• scant tsp. Cinnamon
• 2 tsp. Vanilla

Use a greased jelly roll or other long thin pan. This cake freezes well.

Bring to boil the butter, Crisco, cocoa and water.

Mix the flour and the sugar in a bowl, pour over this the above mixture and stir adding the beaten eggs. Add the buttermilk, baking soda, cinnamon,  and vanilla. Mix well.

Bake at 350° for 20 minutes. Test, do not overbake.

Frosting

1/3 cup Butter

3 tbsp. Cocoa

1 tsp. Vanilla

1 tbsp. Powdered Instant Coffee dissolved in 2 tbsp. Water

2 2/3 cups Confectioners Sugar

Melt the butter.

Add the cocoa, vanilla, powdered instant coffee dissolved in water.

Sift the confectioners sugar. Blend well.