Ingredients

Instructions

  1. Mix together flour, cocoa, soda, and salt; stir to blend.
  2. Mix in sugar.
  3. Cut the shortening into the dry ingredients until the mixture looks crumbly.
  4. Label and store in a sealed plastic bag at room temperature. Makes 1 package of mix.
  5. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
  6. TO USE:
  7. Pour 1 package of mix into a mixing bowl.
  8. Add 1 1/4 cups milk and 1 teaspoon vanilla or orange extract.
  9. Using an electric mixer, beat at a slow to medium speed for 2 minutes. Scrape the sides of the bowl frequently.
  10. Add 2 eggs; beat 1 minute more.
  11. Grease and dust with flour your choice of pan(s).
  12. Spread batter evenly in pans.
  13. Bake round cake pans at 350 degrees F. for about 30 minutes or until a toothpick inserted in the center comes out clean.
  14. Bake the 9 x 13 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
  15. Cool cakes in their pans for 10 minutes before turning out onto racks.
  16. CHOCOLATE CUPCAKES: Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 350 degrees F. for 20 to 25 minutes or until a toothpick comes out clean. Makes about 2 dozen.