1/2 c. sour dough starter (see below)
1 c. milk
1 1/2 c. flour

Mix. Let stand 2-3 hours in warm place until bubbly.

1 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. baking soda
1/2 c. shortening
2 eggs
1 tsp. vanilla
3 squares chocolate, melted

TO MAKE STARTER:

1 pkg. active dry yeast dissolved in 1/2 c. water
2 c. flour
2 c. warm water
1 tbsp. sugar

Beat. Cover. Let stand on cupboard 5 to 10 days. Stir 2 to 3 times daily. Refrigerate to keep going. Add 3/4 cup flour and 1 teaspoon sugar.

Cream shortening, sugar, flavorings, salt, and soda. Add eggs, beat well. Add melted chocolate and sour dough mixture. Mix on low just until blended. Do not over beat. Bake 2 layers or 9x13 inch prepared pan. Bake at 350 degrees for 25 minutes.