Two Egg Chocolate Cake

Two Egg Chocolate Cake

Recipe from Pillsbury Family cookbook

1 ¾ cups sifted all-purpose flour

1 1/3 cup of sugar

1 tsp soda

1 tsp of salt

1 cup milk or butter milk (divided)

½ cup shortening

2 ½ or 3 squares (2 ½ or 3 oz) unsweetened chocolate, melted

2 eggs

1 tsp vanilla extract

Heat oven to 350 degrees

Grease and flour bottoms of two 8-inch layer pans. Sift flour with sugar, soda and salt into mixing bowl. Add ¾ cup of milk and shortening. Blend well at low speed of mixer. Beat 1 ½ minutes at medium speed or 225 strokes with a spoon. Add chocolate, eggs, ¼ cup of milk and vanilla extract. Continue beating 1 ½ minutes at low speed. Pour batter into pans. Bake at 350 degrees for 30 to 35 minutes, until cake springs back when lightly touched in the center.

Tip: cake may be baked in 13x9 pan for 35 to 40 minutes.

Variation: Chocolate cupcakes grease and flour 24 muffin cups or line with paper baking cups. Fill half full of batter. Bake 20 to 25 minutes.