From the kitchen of Kay Putano. This egg free chocolate cake is
paired with a cooked frosting.
CAKE
Mix together:
1 1/2 c flour
1 c sugar
5 Tbsp cocoa
1 tsp baking soda
dash of salt
Add:
1 c water
1 Tbsp vinegar
6 Tbsp canola oil
1 1/2 tsp vanilla
Beat until smooth.
Pour into an ungreased cake pan.

Bake @ 350, 25 - 30 minutes.

FROSTING
In a small pot:
1 c milk
2 Tbsp flour
Heat until thick.
Let cool slightly.

In a bowl:
1/2 c crisco
1/2 c butter
1 c sugar
1 tsp vanilla
Beat together.
Add slightly cooled milk mixture.
Beat until creamy.

Frost cooled cake.
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