3 Squares Baking Chocolate (3 -1 Cup Of Milk. Let
-ozs) Stand For 10 Minutes Or
2 c Unbleached Flour (Or 2 1/4 -Until Thick And Clabbered)
-Cups Of Cake Flour) 1/2 c Shortening
1 ts Baking Powder 1 ts Vanilla
1 ts Baking Soda 1 ts Red Food Coloring
1/2 ts Salt 1/3 c Sour Milk (As Above. Make A
3/4 c Sugar -Total Of 1 Cup Sour
3/4 c Brown Sugar, Firmly Packed Milk)
2/3 c Sour Milk (1 Tbls Vinegar In 2 lg Eggs, Unbeaten
Here is another “oldie but goodie” recipe that used to grace the counters
of many a diner along the side of the road. Top this cake with your
favorite chocolate or other frosting.
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