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Chocolate Swirl Cake

A Luther Kolarik family favorite.

4 sq unsweetened chocolate
1 tsp salt
1 3/4 cup sifted cake flour
1 1/2 cup sugar
1/4 tsp baking soda
1/2 cup shortening
2 tsp baking powder
2 eggs
1 can evaporated milk
1 tsp vanilla

Melt 2 squares of unsweetened chocolate.  Sift together the dry ingredients.  In a mixing bowl, stir shortening to soften.  Add sifted ingredients and 1 cup of evaporated milk and vanilla.  Mix to dampen all the flour and beat 2 minutes on low speed.  Add eggs, 1/4 cup of evaporated milk and the melted chocolate.  Beat 1 minute.

Pour the batter into 2 round, greased and floured cake pans.

Melt 2 squares of chocolate, pour the in a circle on the surface of the batter and swirl.

Bake at 350F for about 30 minutes.

1 sq unsweetened chocolate
1/2 cup sugar
2/3 cup shortening
1/4 tsp salt
1 tsp vanilla
1 tbsp water
1/3 cup evaporated milk

Combine all ingredients in a small bowl.  Whip 10 minutes or until very fluffy.  Split both cakes to make 4 layers.  Spread the filling between each layer.

Submitted by Ruth Kolarik