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Caramel Cocoa Cake

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Ingredients:

2 cups sifted cake flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup shortening
2 cups brown sugar, firmly packed
2 eggs
1/2 cup cocoa
1/2 cup hot water
1 cup buttermilk or soured milk
1 teaspoon vanilla
Penuche nut frosting

Directions:

Sift flour once, measure and resift twice with the baking soda and salt. Cream shortening, add sugar and cream together until light and fluffy. Add eggs, one at a time and beat well after each addition. Mix cocoa and hot water to paste consistency and

add to creamed mixture. Add buttermilk and vanilla alternately with the sifted flour, beating after each addition until smooth. Pour into 2 greased 9 inch layer cake pans and bake in a 350 degree oven for about 30 minutes, or until done. Cool and frost with penuche nut frosting.

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