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For Chocolate Frosting

2 tablespoonfuls Crisco chocolate 2 squares melted bitter 2 cupfuls powdered sugar 6 tablespoonfuls coffee 1/4 teaspoonful salt 1½ teaspoonful vanilla extract For cake. Cream Crisco; add sugar gradually, yolks of eggs well beaten, milk, flour, salt, baking powder, grated chocolate, citron, and raisins. Mix and beat two minutes, then fold in stiffly beaten whites of eggs. Turn into Criscoed and floured tin and bake for one and a quarter hours in a moderate oven.

For chocolate frosting.

When cold cover with frosting.

Knead Crisco into sugar. Melt chocolate, add coffee, sugar, salt, and Crisco, and stir until thick, then add vanilla Cakes and put away to cool. When cold spread on cake. This frosting may be used any time. It is just as good made one day and used the next by adding a little more hot coffee. It is always soft, creamy and delicious. Sufficient for one cake.