|Shortening/Other shortening||1⁄3 Cup (5.33 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 , well beaten|
|Sifted cake flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Chocolate||1 Ounce, melted (1 Square)|
1.Start by preheating the oven to 350F degrees
2.In a bowl, cream shortening; gradually add sugar; cream until light and fluffy.
3.Add eggs in thirds and vanilla, beating well after each addition.
4.Sift dry ingredients together and stir into creamed mixture alternately with milk, until blended.
5.Add chocolate to 1/3 of the batter and blend thoroughly.
6.Place batter by spoonfuls in a greased 2 quart ring mold, alternating light and dark mixtures.
7.Bake in the oven for 35 to 40 minutes.
8.Serve with ice cream