Chocolate Joy Cake (the original)

This old fashioned recipe makes the best cake ever. This makes a large, moist cake (2 9" layer pans or a 13x9" oblong pan).

1. Grease and flour 2 9" layer pans or a 13x9" oblong pan.

2. Combine 1/2 cup hot water with 3 sq. chocolate (3 oz.), melted. Stir until thick. Cool.

3. Cream together until fluffy 1/2 cup soft shortening & 1 2/3 cups sugar.

4. Beat in thoroughly 3 eggs (1/2 to 2/3 cup) and cooled chocolate mixture.

5. Add 2 1/8 cups *sifted* flour, 1/4 tsp. soda, 2 1/4 tsp. baking powder and 1 tsp. salt.

6. Stir in alternately with 1 1/4 cups buttermilk.

7. Pour into prepared pans. Bake at 350 (moderate oven) - layers take 30 - 35 minutes, oblong takes 40 - 45 minutes, until cake tests done. Cool & finish with chocolate icing.

From Betty Crocker's Cookbook, 1955 edition.