1/2 c. shortening (butter)
2 c. white sugar
2 eggs, beaten very light
1/2 c. sour milk or buttermilk
1 tsp. baking soda
2 c. regular flour
1/2 tsp. salt
4 squares unsweetened Baker's chocolate
1 c. boiling water
1 tsp. vanilla

Put chocolate in bowl and pour boiling water over it to melt. Stir occasionally to get it smooth. Set aside to cool. Cream shortening very thoroughly. Add sugar gradually to shortening and cream well after each addition of sugar (about 1/4 cup sugar at a time). Beat eggs with beater until light and lemon colored. Add to the creamed mixture and mix well. Add baking soda to 1/2 cup buttermilk and stir until it foams. Use a glass measuring cup as it foams up. Add some of the sifted flour and salt to the creamed mixture and stir thoroughly. Alternate with sour milk and soda mixture until all flour and sour milk have been used. Add the chocolate and water mixture to the creamed mixture and mix well. Add vanilla and mix thoroughly.

Bake in greased and floured 9"x13" Pyrex pan at 350 degrees for an hour or in 2 layer pans for 30 minutes. Cake is done when it leaves sides of pan.