Cocoa Fudge Cake

Directions

Cream butter and sugar until light.

Add eggs, one at a time, beating well after each addition.

Add vanilla and mix til blended.

Sift dry ingredients together.

Add to creamed mixture alternately with milk, beating after each addition until blended.

Bake in 2 greased and floured 9×1½-inch pans at 350℉ (180℃) F for 25 minutes.

Butter sides of a heavy 3-quart saucepan.

Combine cocoa, sugar, corn syrup, salt, and milk.

Cook and stir over low heat til sugar dissolves.

Cook to soft ball stage (234 degrees F) without stirring.

Remove from heat, add butter, and cool to warm (110 degrees F) without stirring.

Add vanilla and beat until mixture is of spreading consistancy.