From the kitchen of: Patty Alfonso, Dow City, Iowa
2 cups sugar
1/2 cup shortening (Crisco, butter or margarine)
2 large eggs
2 1/2 cups sifted flour
2 tsp. baking soda
1 tsp. salt
6 to 7 heaping tsp. cocoa
1 cup sour milk or buttermilk
1 cup boiling water
2 tsp. vanilla
In a large mixing bowl, cream together the sugar and shortening. Add the eggs. In another bowl, sift together the flour, baking soda, salt and cocoa. Slowly add the milk and the flour mixture to the sugar mixture (alternating the two). When these are thoroughly blended, fold in the water and vanilla. Pour into a greased and floured 9-by-13-inch cake pan or into cupcake-tin liners. (The batter can also be baked in flat-bottomed ice-cream cones.) If using a cake pan, bake at 350 degrees for 40 to 45 minutes. For cupcakes, bake for 15 to 20 minutes, until the cake springs back when touched or a toothpick comes out clean when inserted into the center of a cupcake. Cool and frost with your favorite frosting.