Ingredients

• 3/4 Cup Shortening
• 1 1/4 Cup Sugar
• 2 Eggs
• 1 Tsp vanilla
• 1 3/4 Cup Unsifted Flour
• 1/2 Cup [#transcription] Cocoa
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 Cup Milk

Directions

Cream shortening + sugar in large mixing bowl, add eggs + vanilla.

Blend well.

[#transcription] dry [#transcription].

Add alternaly milk to cream mixture.

Fill 24 paper lined muffin cups, 2/3 full.

Bake 375 for 20 - 25 min.

Cool well.

Make vanilla cream.

Spoon into pastery tube + open straw tip.

Insert tip into top of cup cake, squeeze gently until cup cake begins to peak.

Cover with swirl of filling.

Vanilla Cream

Combine 1/4 cup flour + 1/2 cup milk in small sauce pan:

Cook oven low heat stirring constantly with wire whisk till thickens + just begin to boil.

Remove from heat, chill.

Cream 1/4 butter or margarine and 1/4 cup shortening in large bowl.

Blend in 2 Tsp vanilla + 1/4 Tsp salt + chilled flour mixture.

Gradually[#transcription] add 4 cups powdered sugar - beat to spreading consistency.