CHOCOLATE CAKE
| 1 3/4 | cups | Five Roses all purpose flour |
| 1/4 | tsp | baking soda |
| 1 1/2 | tsp | baking powder |
| 1/2 | tsp | salt |
| 1/2 | cup | shortening |
| 1 1/4 | cups | sugar |
2 |
eggs | |
| 2 | squares | unsweetened chocolate - melted |
| 1 | tsp | vanilla |
| 1 | cup | milk |
Stir Five Roses flour, baking powder and salt together. Cream shortening; add sugar gradually, beating between additions. Add eggs, one at a time, beating well after each. Stir in melted chocolate and vanilla, blending well. Add dry ingredients alternately with milk, blending well after each addition. Pour into greased and floured or lined 8" layer pans. Bake in a moderate oven (350) - 50 to 60 minutes for square cake; 30 to 35 minutes for layer cakes. Frost as desired.
Cupcakes: bake at 350 degrees for 20 to 25 minutes. Makes 2 dozen, medium size.
Brett G