| 5 Tablespoons Shortening | 7 Tablespoons Hot Scalded Milk |
| 1/2 Cup Cocoa | -Or Evaporated Milk |
| 2 2/3 Cups Confectioner's Sugar | 1 1/3 Teaspoon Vanilla |
Melt together shortening and cocoa. Stir in remaining ingredients. Beat until thick enough to spread. Frosts two 9-inch layers or one 13x9 loaf.
For two 8-inch layers or one 9x9 loaf cake use: 4 Tablespoons Shortening, 6 Tablespoons Cocoa, 2 Cups Sifted Confectioner's Sugar, 5 Tablespoons Hot Scalded or Evaporated Milk, and 1 Teaspoon Vanilla.
1944 Recipe - Jean Hansen - From Betty Crocker's Picture Cookbook, 1950.
"This frosting is designed to go over the Dutch Cocoa Cream Cake, a favorite birthday cake in our household when I was a kid." - Calla Ferre
