Categories: Cakes 
      Yield: 6 servings 
  
      3    Squares Baking Chocolate (3              -1 Cup Of Milk. Let 
           -ozs)                                    Stand For 10 Minutes Or 
      2 c  Unbleached Flour (Or 2 1/4               -Until Thick And Clabbered) 
           -Cups Of Cake Flour)              1/2 c  Shortening 
      1 ts Baking Powder                       1 ts Vanilla 
      1 ts Baking Soda                         1 ts Red Food Coloring 
    1/2 ts Salt                              1/3 c  Sour Milk (As Above. Make A 
    3/4 c  Sugar                                    -Total Of 1 Cup Sour 
    3/4 c  Brown Sugar, Firmly Packed               Milk) 
    2/3 c  Sour Milk (1 Tbls Vinegar In        2 lg Eggs, Unbeaten 
  
  Here is another "oldie but goodie" recipe that used to grace the counters 
  of many a diner along the side of the road.  Top this cake with your 
  favorite chocolate or other frosting. 
   
  Melt the chocolate over low heat and set aside to cool.  Sift the flour, 
  baking powder, baking soda, salt, and sugar together in to a large mixer 
  bowl.  Add the brown sugar, 2/3 cup of sour milk, shortening, vanilla, and 
  red food coloring to the dry mixture.  Beat on medium speed for 2 minutes, 
  scraping the sides of the bowl several times while beating. Add the cooled 
  chocolate, 1/3 cup of sour milk and the eggs and continue to beat, at 
  medium speed, for an additional 2 minutes, or until well blended. Scrape 
  the sides of the bowl frequently. Pour into 2 9-inch prepared round cake 
  pans. (Prepare by greasing and flouring two 9-inch round cake pans.) Bake 
  in a preheat 375 degree F. oven for 30 to 35 minutes or until the cake 
  tests done.  Cool in the pan for 5 minutes and turn out on wire racks to 
  finish cooling until cold.  Frost. 
   
  From The Mixer, Hand Mixer And Blender Cookbook Copyright 1955