Chocolate cake
Two 8-inch layers
1¾ cups cake flour
1⅓ cups sugar
1 teaspoon salt
1 teaspoon baking soda
½ cup softened butter or margarine
1 cup milk
1 teaspoon vanilla
2 eggs
2 or 3 ounces (2 or 3 squares) unsweetened chocolate, melted
Mix dry ingredients well. Add fat and half of the milk; beat until creamy. Mix in remaining milk, vanilla, and eggs. Add chocolate; beat until creamy.
Pour into two 8-inch greased and floured layer cake pans. Bake at 350° F. (moderate oven) 30 to 35 minutes, or until the cake surface springs back when touched lightly. Cool cake a few minutes before removing from the pans. When cool, frost with creamy chocolate frosting (this page).
Note: For a loaf cake, use a greased and floured 9- by 12-inch cakepan. Bake about 40 minutes.