2 tablespoonfuls Crisco
2 squares melted bitter chocolate
2 cupfuls powdered sugar
6 tablespoonfuls coffee
1/4 teaspoonful salt
1/2 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. When cold cover with frosting.
_For chocolate frosting_. Knead Crisco into sugar. Melt chocolate,
add coffee, sugar, salt, and Crisco, and stir until thick, then add
vanilla 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.