Collins Cake

Cream shortening and 1 1/2 cups sugar. Melt 1 1/2 squares chocolate over hot water, blend into the creamed mixture. Mix and sift together the flour, baking powder, baking soda, cinnamon, and salt. Add alternately with buttermilk to chocolate mixture. Bake in well greased and floured cake pan 9 x 9 x 2 inches at 350 degrees for 50 minutes. Cool 10 minutes in pan. Remove carefully to cake rack.

Topping:
Combine milk and remaining 2 cups sugar in deep saucepan. Stir over low heat until dissolved. Cook to soft ball stage. Add chocolate and blend well.

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