Chocolate Cake

For Cake
1 cupful sugar
3/4 teaspoonful salt
1/4 cupful grated chocolate
3/4 cupful Crisco
5 eggs
2 cupfuls flour
1 teaspoonful baking powder
1/2 cupful sultana raisins
1/2 cupful candied chopped citron peel

For Chocolate Frosting
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.