4 oz. unsweetened chocolate
1 cup shortening or 1/2 1b butter
2 tsp. vanilla
2 cup cake flour
2 cup sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup milk
4 eggs

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or 1 12-inch muffin tin. (Muffin tin may be lined with paper liners.)

In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. (Alternatively, melt chocolate in microwave.) Remove from heat and stir in vanilla.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Stir in chocolate mixture, milk and eggs; beating batter only until smooth.

Spread mixture in two greased and floured 9-inch round cake pans or muffin pan. Bake cake layers for 30-to-35 minutes; muffins for 25 minutes or until a wood pick inserted in center of cake comes out clean. Do not open oven door during baking until at least 3/4 baking time has passed.

Cool in pans 5 minutes. Brush cake top with melted butter. Cool completely on wire rack. Frost, if desired.

Submitted by: Belle