Recipe: Spiced Chocolate Cake with 7-Minute Frosting (13x9-inch, 1960's)

SPICED CHOCOLATE CAKE
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4 squares (1 ounce each) unsweetened chocolate
2/3 cup shortening
2 cups sifted all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon instant coffee
1 1/2 cups buttermilk, divided use
3 eggs
1 teaspoon vanilla
Seven-Minute Frosting (recipes)

Melt chocolate; set aside to cool.

Stir shortening to soften. Sift in flour, sugar, baking powder, baking soda, salt, cloves, cinnamon, and (dry) instant coffee. Add 1 cup buttermilk; mix until flour is dampened. Beat vigorously 2 minutes.-

Stir in remaining 1/2 cup buttermilk, eggs, the chocolate, and vanilla. Beat 2 minutes longer. Place in a greased and floured 13x9x2-inch baking dish.

Bake in a 350 degree F oven for 40 minutes or until done. Set cake in pan on rack to cool.

Frost cooled cake with 7-Minute Frosting.

Mrs. John C. Key, Charleston, South Carolina.

Makes 1 (13x9-inch) cake
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage recipe clipping, Better Homes and Gardens magazine, October 1962