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Preheat oven to 350F
Grease a 9" square cake pan. Lone bottom with waxed paper.
1 1/3 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2/3 cup butter
3/4 cup granulated sugar
2 squares unsweetened chocolate, melted
2 eggs
1 tsp. vanilla
3/4 cup buttermilk
Sift together first 4 ingredients.
Cream butter.
Blend in, beating until light and fluffy, sugar and chocolate.
Beat in eggs and vanilla.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
Grease a 9" square cake pan. Lone bottom with waxed paper.
1 1/3 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2/3 cup butter
3/4 cup granulated sugar
2 squares unsweetened chocolate, melted
2 eggs
1 tsp. vanilla
3/4 cup buttermilk
Sift together first 4 ingredients.
Cream butter.
Blend in, beating until light and fluffy, sugar and chocolate.
Beat in eggs and vanilla.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
