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½ cup of Crisco
1 cup of sugar
2 cups of flour
2 tsp baking powder
3 egg whites
1 tsp vanilla
½ tsp salt
¾ cup sweet milk

Cream Crisco with sugar. Stir in and alternate milk and dry ingredients. Fold in egg whites that have been beaten until light and frothy, but not too stiff. Add vanilla and turn batter into 2 greased pans. Bake in a moderate oven.

Melt ½ cup butter in a saucepan. Add ½ cup brown sugar. Add ¼ cup milk, remove from heat and allow to cool. Add ¾ cup confectioner’s sugar and 1 tsp vanilla, beating until of spreading consistency. Frost cake. This is too much icing, for this is a small cake. So put what you don’t need in a jar and keep it in the refrigerator until you can use it later.