How to Make
Art's Favorite Chocolate Cake

1. Into beater bowl sift the sifted flour, sugar, cocoa, baking soda, baking powder and salt
2. Add the shortening and 3/4 cup of the milk and the vanilla
3. Beat on low speed for 3 minutes removing beaters and scraping down sides of bowl once or twice with rubber spatula
4. Add remaining 1/2 cup milk and the eggs and beat 2 1/2 minutes longer, scraping down bowl once
5. Turn into three 8" or two 9" layer cake pans lined on bottoms with buttered wax paper
6. Bake at 350° for 35 minutes or longer if you used two 9" pans
7. Touch each cake gently with fingertip
8. Be sure indentation does not remain before removing cakes
9. Cool in pans on cake racks 10 minutes, then turn out on cake racks, peeling off wax paper
10. Spread between layers and on top and sides with White Whipped Frosting

White Whipped Frosting:

1. Into small saucepan measure 2 tbsp. cornstarch
2. Slowly stir in 1 cup cold milk until smooth
3. Now cook, stirring constantly, until thick
4. Chill
5. Into beater bowl measure 1/2 lb. soft butter, 1 cup granulated sugar and 1 tsp. vanilla and beat 5 to 10 minutes until snowy white
6. Add cold milk sauce and beat 15 minutes
7. Frost sides before top
8. Enough frosting to decorate attractively on top!