2 c. sifted flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. butter or other shortening (room temperature)
1 1/4 c. sugar
1 egg, unbeaten
3 (1 oz.) sq. unsweetened chocolate, melted
1 tsp. vanilla
1/2 c. thick sour cream
1 c. sweet milk

Measure sifted flour. Add soda and salt and sift together 3 times. Cream shortening; add sugar gradually and cream together until light and fluffy. Add egg and beat well. Stir in chocolate and vanilla. Add 1/4 of the flour and blend. Then add sour cream and beat well. Add rest of flour, alternately with milk, beating after each addition until smooth. Use 2 round 9 inch layer pans, 1 1/2 inches deep; line the bottoms with paper. Pour quickly into pans. Bake in moderate oven (350 degrees) 30-35 minutes. Frost with Peppermint Frosting or easy fudge frosting.

PEPPERMINT FROSTING:

1 1/2 c. sugar
Dash of salt
1/2 c. water
3 tbsp. corn syrup
2 egg whites
1/2 tsp. peppermint flavoring

Cook sugar, salt, water and corn syrup to the soft ball stage (238 degrees). Remove mixture from heat. Beat egg whites quickly with a rotary beater. Pour hot syrup slowly in a fine steam over egg whites, beating constantly. Add peppermint and continue beating until frosting stands up in peaks. Quickly spread on cake. On a rainy or humid day, boil syrup to higher temperature. If frosting hardens before spreading, beat in a few drops of hot water. Make frosting for top and sides of two 9 inch layer cakes or 24 cupcakes.