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Preheat oven to 350F
Grease two 9" round layer cake pans. Line bottoms with waxed paper.
1 3/4 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2/3 cup cocoa
2/3 cup shortening
1 2/3 cups granulated sugar
3 eggs
1 tsp. vanilla
1/2 cup mashed cooked potato
1 1/3 cups buttermilk
Sift together first 5 ingredients.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs, vanilla and potatoes.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pans.
Bake for 35 to 40 minutes or until cake springs back when lightly touched.
Grease two 9" round layer cake pans. Line bottoms with waxed paper.
1 3/4 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2/3 cup cocoa
2/3 cup shortening
1 2/3 cups granulated sugar
3 eggs
1 tsp. vanilla
1/2 cup mashed cooked potato
1 1/3 cups buttermilk
Sift together first 5 ingredients.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs, vanilla and potatoes.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pans.
Bake for 35 to 40 minutes or until cake springs back when lightly touched.