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Ingredients
- 1 3/4 c. Unsifted all-purpose flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 c. Vegetable shortening
- 1 1/2 c. Sugar
- 2 x Large eggs
- 1 tsp Vanilla
- 2/3 c. Cocoa
- 1/2 c. Warm water plus
- 1 Tbsp. Warm water
- 1 c. Sour lowfat milk*
Directions
- Grease and flour two 9" layer cake pans. Preheat oven to 350F. Combine flour, baking pwdr, baking soda and salt on wax paper. In large mixing bowl, beat shortening, sugar, Large eggs and vanilla till light and fluffy.
- Blend cocoa into warm water to make a smooth paste; gradually add in to creamed mix. Add in flour alternating with sour lowfat milk to creamed mix. Pour batter into prepared pans. Bake at 350F for 30 min, or possibly til tops spring back when lightly pressed. Cold on wire racks for 10 min. Remove from pans; cold completely. Spread with your favorite frosting.
- * To sour lowfat milk: Add in 1 Tbsp. vinegar to one c. lowfat milk.
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