The Fairmont Temple Sisterhood Cookbook, Cleveland, Ohio, 1957. Handed down from my mother, cooking stains and all, this cookbook is a treasure trove of delicious recipes. I will be sharing them with you as I try them.

Ingredients:

1 1/2 teaspoons baking soda

1/2 cup cold water

1/2 cup baking cocoa

Mix the above and set aside.

2/3 cup shortening, softened ( I used butter.)

1 3/4 cups sugar ( If you plan on frosting the cake, I suggest using 1 1/4 cups sugar. Otherwise, it will be too sweet.)

2 eggs

3/4 cup buttermilk

1 teaspoon vanilla

2 1/2 cups cake flour sifted 3 times with 1/2 teaspoon salt (I used all purpose flour.)

Directions:

Cream together shortening and sugar. Add eggs. Combine buttermilk and vanilla and add. Add sifted flour with salt. Mix 2 minutes on medium speed. Add cocoa mixture and blend well. Bake in 2 greased and floured 9 inch pans at 350* for 25 to 30 minutes. Insert a toothpick to check if done. It should come out clean.

When cool, frost.

Chocolate Butter Cream Frosting

1/3 cup soft butter

1/2 cup cocoa

2 1/2 cups sifted confectioners sugar

*3 or more Tablespoons of heavy cream

1 1/2 teaspoons of vanilla

Beat all ingredients together until smooth.

Note: Use as much cream as you need to make a spreading consistency.