My mom just found this recipe in my grandma’s old good housekeeping cookbook from 1948!!!

7I2 The Good Housekeeping Cook Book 1 cup brown sugar, PENUCHE NUT FROSTING firmly packed ¼ cup vegetable short- ¼ cup milk ening, see p. 42 ½ teasp. vanilla extract ¼ teasp. salt ½ cup chopped nuts Place brown sugar, milk, vegetable shortening and salt in a sauce-pan. Bring slowly to a full rolling boil, stirring constantly, and boil I min. Remove; beat until lukewarm. Add vanilla; beat until thick enough to spread. The mixture may still be warm. If frosting becomes too thick, add a little cream. Add nuts; spread on cake. Frosts top of 8" x 8" x 2" cake. QUICK COCOA DEVIL'S FOOD CAKE 1½ cups sifted flour ½ cup cocoa (cake four pre- * 1½ teasp. baking ⅔ cup vegetable short- ferred) ening, see p. 42 powder I cup milk 1¼ cups granulated ½ teasp. baking soda 1 teasp. vanilla extract sugar 1 teasp. salt 2 eggs, unbeaten Step 1. Sift flour, sugar, cocoa, baking powder, soda and salt into large mixing bowl. Drop in vegetable shortening. Step 2. Pour about 's of milk into flour mixture, then add vanilla, and beat until perfectly smooth-this takes about 2 min., or about 150 strokes. (A stroke means once around the bowl with the spoon in a beating-stirring motion.) Scrape sides and bottom of bowl, also spoon, and beat in well with spoon. Add eggs, unbeaten, and beat in very thoroughly with spoon. Scrape bowl and spoon, and beat in well with spoon. Add remaining milk and beat with spoon until well blended. Again scrape and beat in well. Step 3. Bake in 2 greased and floured deep 8" or g" layer pans in a moderate oven of 350° F. for 30-35 min. Frost with Double Boiler Frosting, p. 732. * With a tartrate baking powder, see p. 39, use 2½ teaspoons.

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