Here is another “oldie but -ozs)
-goodie” recipe that used 2 c Unbleached Flour (Or 2 1/4
-to grace the -Cups Of Cake Flour)
Counters of many a diner 1 t Baking Powder
-along the side of the 1 t Baking Soda
-road. Top this cake 1/2 t Salt
With your favorite 3/4 c Sugar
-chocolate or other 3/4 c Brown Sugar, Firmly Packed
-frosting. 2/3 c Sour Milk (1 Tbls Vinegar
3 ea Squares Baking Chocolate (3 -In 1 Cup Of Milk. Let
Stand For 10 Minutes Or Until Thick And Clabbered) 1/2 Cup Shortening
1 Tsp Vanilla 1 Tsp Red Food Coloring 1/3 Cup Sour Milk (As Above.
Make A Total Of 1 Cup Sour Milk) 2 Large Eggs, Unbeaten Melt the
chocolate over low heat and set aside to cool. Sift the flour,
baking powder, baking soda, salt, and sugar together in to a large
mixer bowl. Add the brown sugar, 2/3 cup of sour milk, shortening,
vanilla, and red food coloring to the dry mixture. Beat on medium
speed for 2 minutes, scraping the sides of the bowl several times
while beating. Add the cooled chocolate, 1/3 cup of sour milk and the
eggs and continue to beat, at medium speed, for an additional 2
minutes, or until well blended. Scrape the sides of the bowl
frequently. Pour into 2 9-inch prepared round cake pans. (Prepare by
greasing and flouring two 9-inch round cake pans.) Bake in a preheat
375 degree F. oven for 30 to 35 minutes or until the cake tests done.
Cool in the pan for 5 minutes and turn out on wire racks to finish
cooling until cold. Frost. From The Mixer, Hand Mixer And Blender
Cookbook
Yields
6 servings
