ROSEMARY’S BEST CHOCOLATE CAKE

 

2 CUPS FLOUR

2 CUPS SUGAR

1 CUP COCOA

2 TSP BAKING POWDER

2 TSP BAKING SODA

½ TSP SALT

2/3 CUP OIL

2 EGGS

2 CUPS BOILING WATER

2 TSP VANILLA

 

COMBINE DRY INGREDIENTS.  ADD OIL, WATER, VANILLA AND START MIXING THEN ADD EGGS.  REASON TO ADD EGGS A FEW SECONDS LATER IS SO THE BOILING WATER DOES NOT COOK THEM WHEN ADDED TO MIXTURE.  BEAT FOR 2 MINUTES OR SO OR UNTIL MIXED.  BAKE IN GREASED AND FLOURED 9X13 PAN AT 350 FOR 30 MINUTES.

 

                                                         FROSTING

 

1 STICK BUTTER

½ CUP CRISCO

¼ CUP FLOUR

1 CUP SUGAR

½ CUP MILK

1 TSP VANILLA

 

BEAT BUTTER AND SHORTENING UNTIL FLUFFY.  ADD REST OF INGREDIENTS AND BEAT WELL FOR APPROXIMATELY 10-15 MINUTES OR UNTIL SUGAR IS DISSOLVED.