2 cups sifted Swans Down Cake Flour
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar
4 squares Baker's Unsweetened Chocolate
3/4 cup boiling water
1/2 cup yogurt or buttermilk
1/2 cup butter or other shortening
2 eggs, unbeaten
2 teaspoons vanilla

Preheat oven to 350°F.

Sift flour then measure out 2 cups. Stir in baking soda, salt, and sugar; sift together three times.

In a metal bowl over a pan of boiling water melt chocolate in water, whisking constantly to blend. Remove from heat and add milk. Set side to cool. Beat butter or shortening until light and fluffy. Whisk in dry ingredients, chocolate mixture, eggs, and vanilla, stirring until blended. Then beat vigorously for 2 minutes.

Bake in two greased 9-inch layer pans for 30 minutes, or until a wooden pick inserted in center comes out clean.

Spread with your favorite chocolate or mint frosting or brush with melted butter and sprinkle with confectioners' sugar.

Variation: Add 1 tablespoon spicy rum instead of vanilla and 1/2 teaspoon of Jamaican Allspice.