1/2 c. sourdough starter
1 c. water
1 1/2 c. flour
1/2 c. powdered milk
1 c. sugar
1/2 c. shortening
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 1/2 tsp. baking soda
2 eggs
3 (1 oz.) squares semi-sweet chocolate, melted

Combine starter, water, flour and powdered milk. Let mixture ferment for 2 to 3 hours. Cream sugar, shortening, salt, vanilla, cinnamon and soda. Add eggs, one at a time, beating well after each addition. Combine creamed mixture and melted chocolate with sourdough mixture. Mix for 2 minutes at medium speed. Pour into 2 well-greased round cake pans. Bake at 350 degrees for 25 to 30 minutes.

BUTTERSCOTCH CHOCOLATE FROSTING:

In a saucepan, combine three 1 ounce squares unsweetened chocolate, 1/4 cup butter, 1/2 cup light cream, 2/3 cup brown sugar and 1/4 teaspoon salt. Bring to a boil, stirring constantly. Cook until chocolate is melted. Remove from the heat and add vanilla and about 3 cups powdered sugar, until a smooth spreading consistency. Spread on sides and top of cake.