INGREDIENTS: 1 1/2 c Sifted cake flour

1 c Ghirardelli Sweet Ground

-Chocolate 3/4 c Sugar

1 1/2 ts Baking soda

1/4 ts Cream of tartar

1/2 ts Salt

2/3 c Shortening

1 c Buttermilk

2 Eggs

1 ts Vanilla

DIRECTIONS: Heat oven to 350-F. Into large mixer bowl, sift flour with Ground Chocolate, sugar, baking soda, cream of tartar and salt. Add shortening and 3/4 cup buttermilk. Beat on low speed to combine ingredients. Beat on medium low speed for 2 minutes. Add remaining 1/4 cup buttermilk, eggs and vanilla. Beat additional 2 minutes. Line

two 8 by 1 1/2" round cake pans with waxed paper. Spread batter into pans. Bake at 350-F for 30 to 35 minutes. Cool on racks 10 minutes; remove layers from pans. After completely cooled, frost with Empress Frosting*. *separate recipe Source: Recipes from Ghirardelli Chocolate Company of San Francisco; recipe from box of "Sweet Ground Chocolate and Cocoa" From: Sallie Austin