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1/2 C. Water
1 1/2 C Flour
1/4 C. Nonfat Dry Milk
1/2 C Sourdough Starter
Mix well and let ferment
2 to 3 hours in a warm place until bubbly and there is a clean sour odor.
Add:
1 C. Sugar
1/2 C.
Shortening
1/2 tsp. Salt
1 tsp. Cinnamon
2 tsp. Soda
3 Eggs
3 oz. Unsweetened Chocolate, Melted
Cream fat, sugar, flavorings and salt and soda.
Add eggs, one at a time, beating well after each addition.
Combine creamed mixture and melted chocolate with sourdough mixture.
Stir 300 strokes or mix at low speed
until blended.
Pour into 2 layer pans or one sheet pan.
Bake at 350 for 25 to 30 minutes.
Cool
and Frost
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FROSTING:
1/4 C. Butter or Margarine
3 oz. Unsweetened Chocolate
1/2 C. Light Cream
2/3 C. Brown
Sugar
1/4 tsp. Salt
1 tsp. Powdered Sugar
Combine in saucepan.
Heat until chocolate is melted,
stirring constantly.
Remove from heat.
Add 1 teaspoon vanilla and enough confectioners sugar for good
spreading consistency, about 3 cups.
spread over top and side of cake.
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