Ingredients
- 3 extra large eggs minus 2 Tbsp of eggs
- ½ c soured milk (1 Tbsp vinegar and milk)
- 2 c sugar
- ½ c softened butter
- pinch salt
- 2 t baking soda
- 2 c cake flour – Use heaping cups, using liquid measure
- 1 c boiling water (for high altitude add 1/4 cup more)
- 1 t vanilla extract
- 4 square Bakers unsweetened chocolate
Directions
Preheat oven to 350 degrees F. Grease and flour cake pan – I use a bundt pan. Add vinegar to milk and baking soda. DO NOT MIX. Put chocolate squares in a double boiler – 2 flat and 2 on side – and in bottom pan put 1 1⁄2 cups water to boil. Cover and let melt. Mix sugar, butter and salt well at fast speed until flaking looking. Add eggs to mixture and beat until really creamy, let it beat while you measure flour. Sift through flour after it is measured. Add eggs to milk mixture, reduce speed and add flour. Mix well. Add melted chocolate, mix well. MEASURE OUT WATER and add 1⁄2 cup at a time. Mix well and pour into pan (don’t forget to add vanilla with water). Bake 40 to 60 minutes depending on oven. Check often, do not overcook. Use toothpick to check.