1 teaspoonful Crisco
1 ounce chocolate
1 teaspoonful vanilla extract
1/2 cupful hot water
1/2 cupful brown sugar
1/2 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.