1/2 c Chocolate chips
2/3 c Shortening
1 c Sugar
4 Eggs
2 c Sifted cake flour
3 ts Baking powder
1 ts Salt
1/2 c Milk
1 ts Vanilla pull

Melt chocolate over hot h2o; set excursus. Cream shortening and sugar
good. Add egg, one at a time, beating after each increase. Add
sifted dry ingredients alternately with combined milk and vanilla.
Beat until smooth after each summation. Mix melted chocolate with 1/2
of the slugger. Swarm 1/3 of the plain batter into greased and floured
9-cup Mini-Bundt pan. Pour half of chocolate batter on top of the
field. Restate, finishing with plain buffet. Cut a zig-zag pattern
through the batter with a tongue. Bake at 350 degrees for 35-40 min.
Cool 15 min. before removing from pan. Sift confectioners' sugar
thinly over top.

Yields
1 Servings