Milk with Eggs and Cocoa

begin with the frosting. in a 2-3 quart saucepan place 1 1/2 cup sugar, 6 tsp flour, 1 1/2 cup milk and 2 beaten eggs. cook over medium heat stiring constantly with a wisk until mixture reaches a pudding texture. let cool and put the pan in the regrigerator. cake:. put 1 1/2 cup sugar and 1/2 cup cocoa in mixing bowl and mix well. add 1/2 cup shortening and 2 well beaten eggs and continue mixing. add 1/4 tsp salt, 1 tsp vanilla,. aternately mix in 1 cup buttermilk, 2 cups flour until blended (don't over mix). add 1/2 cup hot water and 1 tsp baking soda. beat well and pour in greased and floured cake pans. bake at 350 degrees for 35 - 40 min until a toothpick inserted in the center comes out clean. allow cake to cool completely. bring back the icing pan and in mixer bowl add 4 sticks of margerine and 2 tsp vanilla. whip up to the consistance of icing and apply to cake.