1 pkg. (4 oz.) Baker's German sweet chocolate
2 3/4 c. sifted cake flour
1 1/2 c. sugar
1 tsp. salt
1 tsp. vanilla
4 eggs
3/4 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 c. butter, at room temp.
3/4 c. milk

Or use 2 1/4 cups unsifted all-purpose flour

Or use vegetable shortening and increase milk to 1 cup plus 3 tablespoons.

Melt chocolate in saucepan over very low heat, stirring constantly. Cool. Mix flour with sugar, salt, cream of tartar, soda and cinnamon. Cream butter to soften. Add flour mixture, milk and vanilla. Mix until all flour is moistened; then beat 2 minutes at medium speed of electric mixer or 300 vigorous strokes by hand, scraping bowl occasionally.

Add eggs and melted chocolate. Beat 1 minute longer or 150 strokes by hand. Pour into greased and floured 9 or 10 inch tube pan. Bake at 325 degrees about 1 hour and 20 minutes or until cake tester inserted in center of cake comes out clean. Cool cake in pan 15 minutes. Remove from pan and glaze, if desired, while cake is still warm. Cool thoroughly on rack; store covered.

NOTE: Cake will not be high in pan. In high altitude areas, increase cake flour to 3 cups and milk to 1 cup.