LITTLE CHOCOLATE CAKE
2 squares (1 ounce each) unsweetened chocolate
1/2 cup boiling water
1 cup sugar
1/4 cup shortening
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour milk*
FROSTING:
1-1/2 cups sugar
1/3 cup milk
2 squares (1 ounce each) unsweetened chocolate, melted
2 tablespoons shortening
1 tablespoon light corn syrup
1/4 teaspoon salt
2 tablespoons butter or margarine
1 teaspoon vanilla extract
In a mixing bowl, stir chocolate and water until blended. Cool. Add the sugar, shortening, egg and vanilla; mix well. Combine flour, baking soda and salt; gradually add to the chocolate mixture alternately with sour milk. Pour into a greased 8-in. square baking pan. Bake at 350 degrees for 30-35 minutes or until a
hpick inserted in the center comes out clean. Cool completely.
For frosting, combine the first six ingredients in a saucepan; bring to a boil. Boil for 1-1/2 minutes; remove from the heat. Set pan into a larger pan of ice water. Beat for 1 minute. Add butter and vanilla. Beat 10 minutes longer or until frosting is desired spreading consistency. Frost cake. Yield: 4 servings.
* Note: To sour milk, place 1 teaspoon white vinegar in a measuring cup; add milk to equal 1/4 cup.
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