If you don't like the taste of cinnamon and chocolate you can leave out the cinnamon and increase the vanilla.

SOURDOUGH CHOCOLATE CAKE

1/2 cup sourdough starter
1 cup water
1 1/2 cups flour
1/4 cup non-fat dry milk powder
1/2 cup shortening
1 cup sugar
2 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
3 squares (1 oz. each) semi-sweet chocolate, melted (or 3 oz. semi-sweet chocolate morsels)
Butterscotch-Chocolate Frosting (recipe follows)

In a medium bowl, mix starter, water, flour and milk powder. Set in a warm place 2-3 hours until bubbly.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease and flour pans, either two (8 inches each) round layer pans or one (9 by 13 inch) pan.

Cream shortening and sugar. Beat in baking powder, baking soda, salt, cinnamon and vanilla. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate and sourdough mixture. Stir 300 strokes or mix at low speed for two minutes until blended. Pour into prepared pans.

Bake in a preheated 350 oven for 40-45 minutes or until surface springs back when touched with your fingers. (OUCH!!) Turn out of pans or pan. Cool on a rack.

Prepare frosting, (recipe below). Frost cooled cake with warm frosting.

Makes 8-10 servings

BUTTERSCOTCH-CHOCOLATE FROSTING

3 squares (1 oz. each), unsweetened chocolate (or 9 Tablespoons cocoa and 3 Tablespoons butter, melted)
1/4 cup butter or margarine
1/4 cup half and half or evaporated milk
1/4 cup packed brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
About 3 cups powdered sugar

In a large saucepan, combine chocolate, butter, half and half, brown sugar and salt. Stir over medium heat until mixture almost comes to a boil and chocolate melts. Stir in vanilla. Gradually beat in enough powdered sugar (about 3 cups) to make a smooth, spreading consistency.