Recipe by EvaRanson, R. F. D. 1, Raynham,N. C.
2 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon soda
1/2 cup shortening
1 cup sugar
2 egg yolks well beaten
3 squares bakers unsweetened chocolate
3/4 cups cocoanut-Southern style
1 1/4 cups milk
1 teaspoon vanilla
2 egg whites stiffly beaten
 Sift flour once, measure, add baking powder, soda and sift together three times.
 Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy, add egg yolks, chocolate and cocoanut, then the flour and milk a small amount at a time. Beat after each
addition until smooth. Add vanilla and fold in egg whites.
 Bake in greased layer cake tins in a slow oven 325° F for 25 to 30 minutes.
This recipe won a prize at the County Fair, Oct. 16, 1928.