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Preheat oven to 350F
Grease two 8" round layer cake pans. Line bottoms with waxed paper.
6 squares sweet cooking chocolate
1 cup boiling water
1 1/2 cups pre-sifted Monarch soft wheat flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2/3 cup butter
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
Melt together chocolate and water.
Cool.
Sift together flour, baking powder, salt, and baking soda.
Cream butter and sugar.
Beat in eggs and vanilla.
Stir dry ingredients into creamed mixture alternately with cooled chocolate mixture.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pans.
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.
6 squares sweet cooking chocolate
1 cup boiling water
1 1/2 cups pre-sifted Monarch soft wheat flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2/3 cup butter
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
Melt together chocolate and water.
Cool.
Sift together flour, baking powder, salt, and baking soda.
Cream butter and sugar.
Beat in eggs and vanilla.
Stir dry ingredients into creamed mixture alternately with cooled chocolate mixture.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
