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Preheat oven to 350F.
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
1 tsp. salt
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 cup butter
1 cup granulated sugar
3 eggs
1 tsp. vanilla
1 cup buttermilk
1 square unsweetened chocolate, melted
Sift together flour, salt, baking powder and baking soda
Cream butter.
Blend in, beating until light and fluffy, sugar.
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.
Into 1/4 of batter blend chocolate.
Alternate portions of two batters in prepared pans.
Cut through batter with table knife to zigzag color.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
1 tsp. salt
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 cup butter
1 cup granulated sugar
3 eggs
1 tsp. vanilla
1 cup buttermilk
1 square unsweetened chocolate, melted
Sift together flour, salt, baking powder and baking soda
Cream butter.
Blend in, beating until light and fluffy, sugar.
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.
Into 1/4 of batter blend chocolate.
Alternate portions of two batters in prepared pans.
Cut through batter with table knife to zigzag color.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.