1/2 c. thick sourdough starter
1 1/2 c. flour
1 c. warm water
3/4 c. skim milk
1 c. sugar
1/2 tsp. salt
1/2 c. shortening
1 1/2 tsp. baking soda
2 eggs
3 sq. melted unsweetened chocolate

Mix sourdough starter, flour, water and milk together. Let stand in warm place until mixture smells yeasty and a little like sour milk. Usually 2 to 3 hours. When the sponge is ready to work with, cream together sugar, salt, vanilla, shortening and soda until fluffy and almost double in volume. Add eggs one at a time. Continue beating after each addition. Mixing in this manner helps to retain the air incorporated into the batter. Continue beating and slowly add chocolate. Add this creamed mixture to the sourdough mixture. Stir on low speed for 1 minute only. Do not overbeat.

Pour mixture into two 9 inch layer cake pans and bake at 350 degrees for 25-30 minutes. Cake is done when sides begin to leave the pan and a toothpick inserted in the center comes out clean. Frost with Fudge Frosting.

FUDGE FROSTING:

2 1/2 oz. chocolate
1/4 tsp. salt
2 tbsp. corn syrup
1 tsp. vanilla
2 1/2 c. sugar
1 c. cream or canned milk
2 1/2 tbsp. butter
12 lg. marshmallows

Simmer together chocolate, sugar, salt, milk and syrup in a saucepan for 6 minutes (or soft ball stage). Remove from heat. Add butter and vanilla. Cut marshmallows into small pieces and stir into the fudge. When frosting is smooth, frost cake.