1 3/4 cups sifted all-purpose flour
1 1/2 cups sugar
1/2 cup Fry's cocoa
1 1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup Crisco shortening (very soft)
2 eggs
1 1/4 cups milk
1 teaspoon vanilla

Have ingredients at room temperature.

Preheat oven to 375 degrees F.

Grease a cake pan.



Measure and sift flour, sugar, cocoa, baking powder, baking soda and salt into a large mixing bowl.

Add shortening, eggs, milk and vanilla; mix together.

Beat for 2 minutes on medium mixer speed, scraping bowl often during mixing.

Spread batter evenly in prepared pan; bake for 35 to 40 minutes or until done.

Let cool.



Spread frosting over cake.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Joanne Vinci and Josephien Arcuri. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

Back to main list