Ok, so here is what is left of the cake I made yesterday. I learned two things while making this scratch cake. One, listen to the directions! Especially when it says, leave to cool in the pan for at least an hour! Two, grease and flour my older pans from now on, not just grease them! The top of the cake stuck to the pan so I just sliced it up instead of leaving "pretty". The recipe is over 30 years old, so there is nothing non-fat about it but of course that's what makes it taste better! Enjoy the recipe and let me know what you think. Oh, and this isn't my recipe. I borrowed it from an old cookbook. Cooking time shows an hour but I was able to pull it out around 45 minutes.
Preheat oven to 350 degrees. Baking time 1 hour. (I checked it at 45 mins and it was finished)
1/3 c. shortening
1 c. sugar
1 t. vanilla
3 t. baking powder
1/4 t. salt (I didn't add this, I never do)
1 c. milk
1 pkg. chocolate chips (8 oz)
2 c. flour
Cream shortening and sugar; beat well and add one egg at a time. Add vanilla and dry ingredients alternately with milk. Bake in a greased bundt or angel food pan. Allow to cool for 1 1/2 hours before putting on to a plate.