For cake batter:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 2 tablespoons cocoa
1 1/2 cups white sugar
1/2 cup plus 2 tablespoons shortening or Crisco oil
1/2 cup warm water
2/3 cup milk
2 eggs
1 teaspoon vanilla extract

Frosting:
3 tablespoons butter
1/4 cup milk
2 cups icing sugar

Preheat oven to 350 degrees F.

Sift dry ingredients.

Add shortening, water, milk, eggs and vanilla; blend at low speed.

Mix 3 minutes at medium speed, scraping bowl while blending.

Pour into greased pan.

Bake 55 minutes.



Frosting:

Melt butter.

Add cocoa and milk.

Sift in the icing sugar; mix until smooth.

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 Marisa and Mathew Pizzanelli. 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.

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