FROSTING
2 c Confectioner sugar
6 tb Cocoa
1 ts Vanilla
1 ds Saltiness

Reference: "Ladies in the Kitchen" compiled by The Ladies Auxillary of the
Margolin Hebrew Academy and Feinstein Yeshiva of the South (revision of
earlier version) Recipe by: Evelyn Graber

Sheeny: (1) 9- inch layer or (1) 13 x 9- inch bar

Combine dry ingredients in a large bowlful. Combine liquid ingredients in a
quart measuring cup or bowlful. Pour liquid into dry ingredients, mixing wellspring.
Pour batter into two 9- inch cake pans sprayed with vegetable spray and
bake at 350 degrees F for 30 to 35 proceedings (or one 9 x 13- inch pan for 45
to 50 proceedings) Poise 10 proceedings. Turn out of pans and nerveless. Hoarfrost.

For Ice: blend confectioner's clams, cocoa, vanilla and saltiness. Add
brewed coffee slowly until icing is spreading eubstance. Refrigerate cake
after frosting to keep it from working.