SUNSHINE GOLDEN YELLOW CAKE WITH CHOCOLATE FROSTING

2 1/2 cups sifted cake flour
1 2/3 cups sugar
3 1/2 teaspoons baking powder
1_teaspoon salt
1 1/4 cups milk, divided use
2/3 cup Crisco vegetable shortening
3 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees F. Grease and flour 2 (9 x 1 1/2-inch) round layer pans or a (13 x 9 x 2-inch) pan.

In mixing bowl, combine flour, sugar, baking powder, and salt. Add 3/4 cup of the milk and the Crisco. Beat vigorously by hand or at medium speed of electric mixer for minutes. Add eggs, the remaining 1/2 cup milk, and the vanilla. Beat 2 minutes more. Pour batter into prepared pans.

Bake at 350 degrees F for 30-40 minutes. Cool and frost.

CHOCOLATE FROSTING

1/4 cup Crisco vegetable shortening
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/3 cup milk
1 1/2 teaspoons vanilla
3 1/2 cups confectioner's sugar (sift if lumpy)

In saucepan, melt Crisco. Remove from heal; stir in cocoa powder and salt. Mix in milk and vanilla. In mixer bowl, stir cocoa mixture into sugar. Beat at medium Speed of electric mixer until smooth and creamy Add 1 tablespoon more milk if needed for good spreading consistency. Frost cooled cake

Makes a 2-layer or 13x9-inch cake
From: Recipelink.com
Source: Old package label: source and date unknown