2 cups flour
1 1/4cups sugar
1 teaspoon bicarbonate of
soda
2 eggs
6 tablespoons cocoa
1 teaspoon salt
1 cup milk
1 cup shortening
1 teaspoon vanilla
Preheat oven to 325°F.
Sift the flour, bicarbonate of soda, salt and cocoa three times. Cream
the butter and sugar till light and fluffy. Add the eggs one at a time,
beating thoroughly after each. Add the flour mixture alternately with
the milk, beating well after each addition. Add the vanilla. Bake in an
8-inch round pan or two 9-inch layer pans or a shallow 10 x 10 x2
inch pan.
The large cake should be baked at Regulo 3; 325°F. for 1 hour.
The layer cakes or shallow cake at Regulo 4; 350°F. for about 30
minutes. When cool split the large cake and put together with
chocolate butter cream filling
Spread the top with Chocolate
Confectioner's Icing
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