Swiss Chocolate Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 cup butter 
• 1.8 cups cake flour sifted
• 2  eggs 
• 1.3 cups evaporated milk 
• 0.3 teaspoon food coloring red
• 1 teaspoon salt 
• 1 ounce chocolate unsweetened melted
• 1 teaspoon vanilla extract 
• 1.5 cups sugar white

Equipment

• baking paper
• oven
• blender

Directions

1. Sift together flour, baking powder, soda, salt, and sugar.
2. Stir butter just to soften, and add to flour mixture.
3. Add 1 cup milk until all flour is dampened. Beat 2 minutes at medium speed, or 300 vigorous strokes by hand.
4. 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.
5. Pour the batter into the prepared pans.
6. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool.
7. Frost with Chocolate Torte Frosting when completely cooled.