I love this cake because it’s extra moist so if I bake it a day in advance it doesn’t dry out by the time I serve it at my girls’ birthdays.

I also use this same recipe as I do my vanilla either 24 cupcakes or 2 layered cake.

Ingredients:
2 Cups flour
1 3/4 Cup Sugar
1 teaspoon baking Powder
3/4 Teaspoon Baking Soda
1/4 Salt
1 3/4 Cup Water
1/2 Cup Shortening
1 Teaspoon Vanilla
2 Eggs
3 Squares (3 ounces) Unsweetened Chocolate

Directions:
Preheat oven 175 degrees C (350 degrees F)

Melt the Chocolate in a saucepan at low heat mixing continuously. Make sure you don’t “cook” the chocolate. Remove from the stove and let it cool.

In a bowl mix all ingredients except egg & Chocolate with an electric mixer until completely combined.

Add Eggs and chocolate and mix for an additional 2 minutes.

 

For cake use two 9inch round pans (greased & floured) Bake fore 30 minutes

 
For Cupcakes Line cupcake pan with cupcake liners Bake for 15 minutes.

Remove from oven and let cool before frosting.