Cocoa Cream Cake - cooking recipe

Ingredients

2/3 c soft shortening
1 2/3 c sugar
3 eggs
2 1/4 c cake flour
2/3 c cocoa
1/4 tsp baking powder
1 1/4 tsp soda
1 tsp salt
1 1/3 c water
1 tsp vanilla

Preparation

Heat oven to 350\u00b0. Grease and flour to layer pans. Cream shortening, sugar and eggs until fluffy. Beat 5 min, on high. Blend flour, cocoa, baking powder, soda and salt. Add alternately with water and vanilla. Mix on low. Pour into pans. Bake about 35 min. Cool. Split each layer crosswise into two layers. (You will have a 4 layered cake.) Spread whipped topping or sweetened whipped cream between layers. Frost with Brown Beauty Icing. Cake will keep 2 to 3 days in refrigerator.