1/2 c. thick starter
1 c. water (lukewarm)
1 1/2 c. flour
1/4 c. dry milk

Mix and let ferment 2-3 hours in a warm place until bubbly and there is a clean sour milk odor. 1/2 c. shortening 1/2 tsp. salt 1 tsp. vanilla 1 tsp. cinnamon 1 1/2 tsp. baking soda 2 eggs 2-3 sqs. melted chocolate

Cream shortening, sugar, flavorings, salt, and soda. Add eggs, one at a time, beating well after each addition. Combine creamed mixture with melted chocolate and sourdough mixture. Mix until well blended. Pour into 2 layer pans or one large pan. Bake at 350 degrees for 25-30 minutes for layer cakes, longer for loaf pan; check for doneness.

Note: Makes 24-30 cup cakes. Bake for 20 minutes at 350 degrees. Spice cake can be made by omitting chocolate and substituting spices, nuts, and raisins.