Double Chocolate Cake

Bake at 350 degrees F for 30 to 35 minutes Makes two 9 inch round layers. All ingredients should be at room temperature.

Sift together:
2 Cups Sifted Flour
1/2 teas. Baking Soda
1 teas. Salt

Cream:
1/2 Cup Shortening; added gradually
1 Cup Sugar, creaming well

Blend in:
2 Eggs

Combine:
1/2 Cup Sugar
1/2 Cup Watkins Baking Cocoa
1 1/2 Cups Buttermilk or Sour Milk
1 teas. Watkins Vanilla Extract
1/4 teas. Red Food Coloring

Add alternatey with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. With electric mixer use low speed. Pour batter into two well-greesed and lightly floured 9 inch round layer pans. Bake in moderate oven (350 degrees F) 30 to 35 minutes. Cool and Frost

Old Smoothy Chocolate Frosting:
Combine 1 cup sugar and 1/2 cup unsifted flour in saucepan. Add 2 squares (2 oz.) shaved chocolate. 1 1/2 cups milk and 1 Tbsp. light corn syrup. Cook over low heat, stirring constantly until thick and smooth. Boil 2 minutes. Remove from heat; add 2 Tbsp. butter, 1/2 teas. salt and 1 teas. Watkins Vanilla. Extract. Cool to lukewarm, stirring occasionally. Fold in 1 stiffly beaten egg white.

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