2 eggs
3 blocks (3 ounces) HERSHEY’S BAKING CHOCOLATE, melted
1 cup milk
(1) Sift flour once, then measure and mix with baking powder, soda and salt; sift twice. (2) Cream shortening until softened; add sugar gradually, beating thoroughly after each addition. (3) Beat in vanilla, then eggs, one at a time, beating until light and fluffy after each. Add melted chocolate and stir until blended. Add flour mixture alternately with milk, beating until smooth after each addition. (4) Turn into 2 greased (8- or 9-inch) layer cake pans. Bake in moderate oven (350 degrees F.) to 25 to 30 minutes according to thickness of layer. (5) Frosting Suggestion: When cake is cold spread with Quick Chocolate Frosting.
HERSHEY’S BAKING CHOCOLATE is a blend of the world’s finest cocoa beans processed with all the science and skill known to the chocolate maker. It contains no added ingredient of any kind and none of its natural cocoa butter has been removed. Its full chocolate flavor, richness and velvety smooth texture are unequalled. The convenient ½ pound Pantry Package stands upright and contains 8 individually wrapped 1 oz. blocks, scored for breaking into ½ oz. pieces.
MARBLE LOAF CAKE
2 cups sifted cake flour
2½ teaspoons baking powder
½ teaspoon salt