2 cups all-purpose flour
1
1
⁄
3
cups sugar
1 teaspoon baking
powder
1
⁄
2
teaspoon baking soda
1
⁄
2
teaspoon salt
1
⁄
2
cup shortening
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
2 squares (1 oz. each)
unsweetened chocolate,
melted
Combine dry ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 minute. Stop and scrape bowl. Add eggs and
chocolate. Continuing on Speed 2, mix about
30 seconds. Stop and scrape bowl. Turn to Speed 6
and beat about 1 minute.
Pour batter into two greased and floured
8- or 9-inch round baking pans. Bake at 350°F for
30 to 35 minutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes. Remove
from pans. Cool completely on wire rack. Frost if
desired.
Yield: 12 to 16 servings.
Per serving: About 285 cal, 4 g pro, 41 g carb,
12 g fat, 37 mg chol, 185 mg sod.
a~b
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CHOCOLATE CAKE
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