Recipe for Two Egg Chocolate Cake

Two Egg Chocolate Cake
Recipe from Pillsbury Family cookbook
1 ¾ cups sifted all-purpose flour
1 1/3 cup of sugar
1 tsp soda
1 tsp of salt
1 cup milk or butter milk (divided)
½ cup shortening
2 ½ or 3 squares (2 ½ or 3 oz) unsweetened chocolate, melted
2 eggs
1 tsp vanilla extract
Heat oven to 350 degrees
Grease and flour bottoms of two 8-inch layer pans. Sift flour with sugar, soda and salt into mixing bowl. Add ¾ cup of milk and shortening. Blend well at low speed of mixer. Beat 1 ½ minutes at medium speed or 225 strokes with a spoon. Add chocolate, eggs, ¼ cup of milk and vanilla extract. Continue beating 1 ½ minutes at low speed. Pour batter into pans. Bake at 350 degrees for 30 to 35 minutes, until cake springs back when lightly touched in the center.
Tip: cake may be baked in 13x9 pan for 35 to 40 minutes.
Variation: Chocolate cupcakes grease and flour 24 muffin cups or line with paper baking cups. Fill half full of batter. Bake 20 to 25 minutes.

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