PAN SIZE: 9x13-inch pan

BAKING TIME: 50 minutes

TEMPERATURE: 350 degrees

1 c. butter

1 tbsp. Crisco

2-1/2 c. sugar

4 eggs, beaten

2 tsp. baking powder

2 tsp. baking soda

3 c. cake flour

4 squares unsweetened chocolate

2 c. hot water

1. Melt chocolate with the hot water and let cool.

2. Cream butter and Crisco.

3. Add sugar and beat well.

4. Add beaten eggs.

5. Sift dry ingredients and add alternately with the cooled chocolate mixture - - begin with the dry and end with the dry ingredients.

6. Bake in a 9x13-inch pan for 50 minutes.

STAY SOFT FROSTING:

2 squares unsweetened chocolate

5 tbsp. cornstarch

1-1/4 c. sugar

2 c. milk

1/4 tsp. salt

1 tbsp. butter

2 tsp. vanilla

1. Place all the ingredients except the vanilla and butter in a pot and mix well.

2. Add the milk last and be sure the ingredients are well stirred before placing on second heat.

3. Stir continuously. When thickened, add the vanilla and butter.

4. Cool cake completely before frosting the cake.