| 2 Cups Cake Flour, Sifted | 2/3 Cup Shortening |
| 1 2/3 Cup Sugar | 1 1/3 Cup Diluted Evaporated Milk (Half Water) |
| 4 Teaspoons Baking Powder | 1 1/3 Teaspoon Vanilla |
| 1 Teaspoon Salt | 3 Eggs |
| 5 Tablespoons Cocoa | Sweetened Whipped Cream |
Line the bottom of two 9-inch layers or one 13x9 baking pan with parchment paper; grease and flour the sides. Sift together cake flour, sugar, baking powder, salt and cocoa. Add shortening. Combine evaporated milk and vanilla. Pour in a little over half of the milk mixture into flour mixture. Beat 2 minutes. Add eggs and remaining liquid. Beat 2 minutes. Batter may appear "curdled", but do not worry. Pour into prepared pan(s). Bake at 350 degrees until cake tests done, about 35-40 minutes. Cool. Split each layer into 2 layers. Spread sweetened whipped cream between layers. Finish with "Milk Chocolate Icing". Cake will keep in refrigerator 2-3 days.
For smaller cake: 1 1/2 Cup Flour, 1 1/4 Cup Sugar, 3 Teaspoons Baking Powder, 3/4 Teaspoon Salt, 4 Tablespoons Cocoa, 1/2 Cup Shortening, 1 Cup Diluted Evaporated Milk, 1 Teaspoon vanilla, 2 Eggs, and Sweetened Whipped Cream.
Recipe - Jean Hansen - From Betty Crocker Picture Cookbook, 1950.
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