½ cup butter, or other shortening
1 cup sugar
2 eggs
2 squares (2 ounces) unsweetened chocolate
1 teaspoon vanilla
¾ cup sour milk or buttermilk
⅓ cup boiling water
1. Sift, then measure the flour. Sift three times with the baking soda and salt.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition until light and fluffy.
3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream. Gradually add the chocolate which has been melted and cooled.