2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening (soft)
1 cup milk, divided
2 eggs
1 1/2 tsp. vanilla
2 (1 oz. ea.) sq. unsweetened chocolate, melted and cooled
1 cup cold water

Preheat oven to 350°F. Grease and flour two 8 or 9-inch round layer pans.

Sift together into mixing bowl flour, sugar, baking powder and salt. Add shortening, 2/3 cup milk and vanilla. Beat vigorously for 2 minutes (300 strokes). You can use electric mixer if you scrape the sides down often. Use medium speed. Add remaining 1/3 cup milk and 2 eggs. Beat 2 minutes. Blend in the vanilla and cooled chocolate.

Add dry ingredients alternately with the water to the creamed mixture, beating well after each addition. Pour batter into two prepared layer cake pans.

Bake at 350°F for 30 to 35 minutes. Cool. Finish with dark chocolate frosting.

DARK CHOCOLATE FROSTING:

3 (1 oz. ea.) sq. unsweetened chocolate
1/2 cup (1 stick) butter
3 egg yolks
1 (1 lb.) box confectioners' sugar, sifted
1/4 cup hot water
1 tsp. vanilla

Melt unsweetened chocolate over hot water and cool to room temperature. Combine butter, cooled chocolate and egg yolks in a mixing bowl. Beat with an electric mixer, set on medium speed, until well blended. Gradually beat in sifted confectioners' sugar and hot water. Beat in vanilla and beat until smooth.

Place one cake layer on a serving plate upside down (slicing the top off in needed to level the cake) and frost the top. Place the second layer on top of the first right side up (again slicing the top if needed to square the cake up) and use the remaining frosting to frost the sides and top.

Makes 1 (2 layer) cake.

Submitted by: Cathy Holland