Yield: 18 servings
| Measure | Ingredient |
|---|---|
| 2 cups | CAKE FLOUR |
| 1 teaspoon | BAKE POWDER |
| ½ teaspoon | BAKE SODA |
| 1 teaspoon | SALT |
| 1⅓ cup | SUGAR |
| ½ cup | SHORTENING |
| 1 cup | MILK |
| 1 teaspoon | VANILLA |
| 2 xes | EGGS |
| 2 xes | SQUARES CHOCOLATE (UNSWEET) |
SIFT DRY INGREDIENTS INTO A BOWL. ADD SHORTENING, ⅔ CUP MILK AND VANILLA. MIX AT STIR SPEED FOR 1 MINUTE. SCRAPE BOWL SIDES. TURN TO SLOW SPEED AND MIX FOR 1 MINUTE ADDING REMAINING MILK EGGS AND MELTED CHOCOLATE. BEAT 30 SECONDS MORE. SCRAPE BOWL AND MIX AT MEDIUM HIGH SPEED FOR ONE MINUTE. POUR BATTER INTO A GREASED AND FLOURED 11 X 18 SHEET CAKE PAN. BAKE AT 375 DEG F FOR 20 TO 25 MINUTES OR UNTIL PICK INSERTED IN MIDDLE COMES OUT CLEAN.
NOTE: 1 CUP CAKE FLOUR = 1 CUP - LESS 2 TABLESPOONS ALL PURPOSE FLOUR.