1 1/2 cups sifted cake flour
1 1/4 cups sugar
1/2 cup cocoa
3/4 tsp. salt
1 1/4 tsp. baking soda
2/3 cup shortening (softened)
2/3 cup sour cream or buttermilk
1 tsp. vanilla
1/3 cup sour cream or buttermilk
2 eggs, unbeaten

Have shortening at room temperature. Assemble all ingredients and utensils needed. Grease two deep 8-inch layer cake pans and sprinkle lightly with flour, shaking out excess.

Sift flour once before measuring.

Preheat oven to 350°F.

Sift together into the large bowl of an electric mixer: sifted cake flour, sugar, cocoa, salt, baking soda. Stir until well combined. Add shortening, 2/3 cup sour cream or buttermilk and vanilla.

Beat on medium speed for 2 minutes, scraping down side of bowl occasionally.

Add remaining 1/3 cup sour cream or buttermilk and 2 eggs.

Beat on medium speed for 2 minutes, scraping bowl often.

Pour batter into prepared pans and bake for 30-35 minutes. Remove from pans and cool. Ice with your favorite chocolate, coconut or vanilla icing.

Submitted by: CM