Mom's Chocolate Cake
rec.food.recipes/PJ Newland/1998

This is my mom's recipe; she's been making it for over 60 years now. It really is practically flop proof (I did manage to mess it up once when I was about 10, by adding baking powder instead of soda - but that's the only time it hasn't come out well). We made this in my cooking class for kids 6 - 10 and it came out beautifully.

1 cup sugar
4 Tbsp. shortening
4 Tbsp. cocoa
1 egg
1 tsp. vanilla
1 cup milk
1 1/4 cup flour
1 tsp. baking soda
pinch of salt

Cream sugar and shortening. Mix in cocoa; add egg and vanilla.
Mix dry ingredients together. Add alternately with the milk. Mix well.
Pour into a greased and floured 7 or 8 x 11 inch pan (approximate size).
Bake at 350 degrees F for about 30 - 35 minutes, or until top springs back.

This cake doubles - just use a 9 x 13 inch pan. Or it makes about 12 - 15 cupcakes.

It's wonderful with simple white frosting and a tall glass of milk.