-FLUFFY CHOCOLATE ICING-
2 oz Unsweetened Baking Chocolate
3 c Confectioners' Boodle; Sifted
1/3 c Butter Or Margarine;Softened
3 tb Milk
1 ts Vanilla Pull

Sift the flour, coconut, baking tonic, and salt unitedly, in a small trough, and
set by. Cream the butter and clams, in a large mixing bowlful, until light
and fluffy, using an electric mixer set on medium swiftness. Add the egg, one
at a time, blending well after each augmentation. Blend in the milk and
vanilla. Stir the dry ingredients in, using an electric mixer set on low
swiftness, then gradually add the boiling h2o, stirring until still. Pour
the batter into a lubricated 13 X 9 X 2-inch baking pan. Bake in a preheated
325 Degree F. oven for 35 minutes or until a cake tester or wooden pick
inserted in the center of the cake comes out scavenge. Coolheaded, until cold to the
touching, in the pan or on a wire torture. Frost the cake with the Fluffy
Chocolate Ice.

FLUFFY CHOCOLATE ICING:

Melt the cocoa, in a small saucepan, over low heat and set aside to
chill. Combine the confectioners' boodle, butter, milk, vanilla pull, and
melted chocolate together in a medium mixing stadium, beating until smooth and
of spreading eubstance.