Cake: 2 c Granulated sugar

1 3/4 c All-purpose flour

3/4 c Cocoa

1 1/2 ts Baking powder

1 ts Salt

2 Eggs

1 c Milk

1/2 c Crisco oil

1 1/2 ts Vanilla extract

1 c Boiling water

Frosting: 1/2 c Golden crisco shortening

4 c Sifted icing sugar

1 tb Grated orange rind

2 tb Orange juice

2 tb Cream or milk; (2 to 3)

Orange zest to decorate 1. Preheat oven to 350F (180C).

2. Combine first 6 ingredients in large bowl. Add eggs,

milk, oil and vanilla extract. Beat at medium speed of electric mixer for 2 minutes, or until smooth. 3. Stir in boiling water. Mix well. Pour batter into two

8-inch or 9-inch round cake pans, dividing evenly.

4. Bake at 350F (180C) for 35 - 40 minutes, or until

toothpick inserted in centre come out clean. Cool 10 minutes, then remove from pan and cool completely on wire rack. Frosting: 5. Beat all ingredients together until smooth and creamy,

adding enough cream to make a smooth spreading consistency. Spread frosting between layers and on top and sides of cake. Decorate with orange zest. Hint: A little orange liqueur in the icing and drizzle over the cake layers before frosting makes a wonderful special occasion dessert. Freezing: Excellent -----