Swiss Chocolate Cake

Ingridients

1 3/4 cups sifted cake flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 1/2 cups white sugar

1/2 cup butter

1 1/4 cups evaporated milk

2 eggs

2 1/2 (1 ounce) squares unsweetened chocolate, melted

1 teaspoon vanilla extract

1/4 teaspoon red food coloring

Directions

Sift together flour, baking powder, soda, salt, and sugar.

Stir butter just to soften, and add to flour mixture. Add 1 cup milk until all flour is dampened. Beat 2 minutes at medium speed, or 300 vigorous strokes by hand.

Add to the flour mixture eggs, vanilla, melted chocolate, food coloring, and remaining 1/4 cup milk. Beat 1 minute in mixer, or 150 strokes by hand. Line the bottoms of two 9 inch round cake pans with parchment paper. Pour the batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool.

Frost with Chocolate Torte Frosting when completely cooled.