Sourdough Chocolate Cake with Butterscotch Frosting

Sourdough Chocolate Cake with Butterscotch Frosting

1/2 C. Water
1 1/2 C Flour
1/4 C. Nonfat Dry Milk
1/2 C Sourdough Starter

Mix well and let ferment 2 to 3 hours in a warm place until bubbly and there is a clean sour odor.

Add:

1 C. Sugar
1/2 C. Shortening
1/2 tsp. Salt
1 tsp. Cinnamon
2 tsp. Soda
3 Eggs
3 oz. Unsweetened Chocolate, Melted

Cream fat, sugar, flavorings and salt and soda.

Add eggs, one at a time, beating well after each addition.

Combine creamed mixture and melted chocolate with sourdough mixture.

Stir 300 strokes or mix at low speed until blended.

Pour into 2 layer pans or one sheet pan.

Bake at 350 for 25 to 30 minutes.

Cool and Frost

FROSTING:

1/4 C. Butter or Margarine
3 oz. Unsweetened Chocolate
1/2 C. Light Cream
2/3 C. Brown Sugar
1/4 tsp. Salt
1 tsp. Powdered Sugar

Combine in saucepan.

Heat until chocolate is melted, stirring constantly.

Remove from heat.

Add 1 teaspoon vanilla and enough confectioners sugar for good spreading consistency, about 3 cups.

spread over top and side of cake.