1/2 cupful Crisco
1 cupful granulated sugar
3 whites of eggs
2/3 cupful milk
2 cupfuls flour
2 teaspoonfuls baking powder
1 teaspoonful vanilla extract
1/2 teaspoonful salt
_For dark part_. Cream Crisco and sugar, add yolks well beaten,
coffee, molasses, flour, salt, baking powder, spices and raisins.
Mix and divide into two Criscoed and floured layer tins and bake in
moderately hot oven twenty minutes.
_For white part_. Cream Crisco and sugar, add milk, vanilla, flour,
salt, baking powder, then fold in stiffly beaten whites of eggs. Bake
in two layers. Put layers together and ice with following frosting.
Put 2 cupfuls dark brown sugar and 3/4 cupful water into saucepan, add
1 tablespoonful Crisco and 1 teaspoonful vanilla extract. Boil till
mixture forms soft ball when tried in cold water or 240° F., remove
from stove, beat till it begins to cream, then add 1 cupful chopped
raisins. Spread on cake and allow to dry.
Sufficient for one large layer cake.