1/2 c. sourdough sponge
1 c. water
1 1/2 c. flour
1/2 c. non-fat dry milk

Let ferment 2 to 3 hours, covered with a damp towel, in a warm place until bubbly and there is a clean sour milk odor. Add:

1 c. sugar
1/2 c. cooking oil
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. baking soda
2 eggs
3 sq. cooled melted chocolate