- 1/4 cup shortening
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- FROSTING:
- 1/2 cup butter or margarine, softened
- 2 1/2 cups confectioners' sugar
- 1/2 cup baking cocoa
- 1 teaspoon vanilla extract
- 2 tablespoons hot water
- Preheat oven to 350 degrees F (175 degrees C).
- Beat shortening and sugar in a bowl until creamy. Beat in egg and vanilla extract. Combine flour, cocoa, baking soda, and salt in a separate bowl; add to creamed mixture alternately with milk. Pour into a greased and floured 9-inch round baking pan.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
- For frosting, in a small mixing bowl, cream butter. Gradually beat in the confectioners' sugar, cocoa, vanilla and enough water to achieve spreading consistency.
- To assemble, cut cake in half. Place one half on a serving plate. Spread with 1/2 cup frosting. Top with remaining cake. Spread remaining frosting over top and rounded edge of cake.