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For Filling (Teaspoonful Crisco ounce)

1 teaspoonful Crisco 1 ounce chocolate 1 teaspoonful vanilla extract 1½ cupful hot water 1½ cupful brown sugar 1½ cupful granulated sugar Pinch salt For cake. Put granulated sugar into small pan and melt over fire till brown, remove from fire, add boiling water, stir quickly, return to stove, and stir until thick syrup; set aside to cool. Beat Crisco and sugar to a cream, add eggs well beaten, flour, baking powder, salt, vanilla, three tablespoonfuls of the syrup and water. Mix and beat two minutes, then divide into two Criscoed and floured layer tins and bake in moderate oven twenty minutes.

For filling. Melt granulated sugar in small pan and stir until it becomes a light brown syrup, add the water gradually, then brown sugar, Crisco, salt, and chocolate stirring all the time. Cook until it forms a soft ball when tried in cold water, or 240° F. Remove from fire, add vanilla, beat until creamy, then spread between cakes. Sufficient for one layer cake. 1 cupful sugar 3/4 teaspoonfuls salt