(1) Sift flour once, then measure and mix with baking powder, soda and salt; sift twice. (2) Cream shortening until softened; add 1¾ cups sugar gradually, beating thoroughly after each addition. (3) Beat in vanilla, then egg yolks, one at a time, beating until light and fluffy after each. Add melted chocolate and blend. Add flour mixture alternately with milk, beating until smooth after each addition. (4) Beat egg whites until just stiff but not dry; then beat in remaining ¼ cup sugar and fold thoroughly into cake batter. (5) Turn into 3 greased (9-inch) layer cake pans. Bake in moderate oven (350 degrees F.) about 25 minutes. (6) Frosting Suggestion: Uncooked Chocolate Frosting.
QUICK CHOCOLATE FROSTING
4 tablespoons butter
4 blocks (4 ounces) HERSHEY’S BAKING CHOCOLATE
⅓ cup hot milk
3 cups sifted confectioners’ sugar
1 teaspoon vanilla
⅛ teaspoon salt
(1) Melt butter and chocolate in double boiler; stir until blended. (2) Stir hot milk into sugar, and beat until smooth. (3) Stir in vanilla, salt and chocolate mixture. Beat until smooth and thickened, about 5 minutes. Enough frosting for filling and top of 2 (9-inch) cake layers.