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ONE-LAYER CHOCOLATE CAKE 
1 c. all-purpose flour
1 c. sugar
1/4 c. unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
3/4 c. milk
1/4 c. shortening
1/2 tsp. vanilla
1 egg

In a bowl combine flour, sugar, cocoa powder, baking powder, baking soda and 1/4 teaspoon salt. Add milk, shortening and vanilla. Beat with an electric mixer on low speed for 2 minutes. Add egg and beat 2 minutes more. Pour into a greased and floured 9 x 1 1/2 inch round baking pan.

Bake in a 350 degree oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a rack for 10 minutes. Remove from pan. Cool thoroughly on a rack. Serves 8.

Microwave directions: Prepare batter as above, except substitute softened butter for shortening. Grease the bottom of a 2 quart ring mold; line with waxed paper. Pour batter into the mold. Micro-cook, uncovered, on 50% power (medium) for 10 minutes, giving dish a quarter-turn every 3 minutes. If not done, cook on 100% power (high) for 30 seconds to 2 minutes more or until surface is nearly dry. Cool on a wire rack for 5 minutes. Invert onto a plate; remove waxed paper. Cool.

ONE LAYER MOCHA CAKE:

Prepare as above except add 1 to 2 tablespoons instant coffee crystals to the milk; stir to dissolve.

ONE LAYER PEANUT BUTTER AND CHOCOLATE CAKE:

Prepare as above, except reduce the shortening to 2 tablespoons and add 1/4 cup peanut butter to the flour mixture.
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