Magnificent Chocolate Cake

• 6 ounces chocolate unsweetened
• 4 cups flour, all-purpose
• 3 cups sugar
• 1 tablespoon baking powder
• 2 teaspoons salt
• 113 cups vegetable shortening
• 2 cups milk
• 6 large eggs well beaten
• 2 1/2 teaspoons vanilla extract
• 3/4 cup nuts chopped

1. Preheat oven to 325F (160C).
2. Melt chocolate and set aside to cool.
3. Combine flour, sugar, baking powder and salt in a large mixer bowl.
4. Add Crisco, cooled chocolate, and 1 1/2 cup milk.
5. Blend on low speed.
6. Beat for 2 minutes at medium speed, scrape sides of bowl frequently.
7. Blend in beaten eggs, remaining milk and vanilla.
8. Continue beating for 2 minutes, stir in chopped nuts.
9. Turn batter into a greased and floured 10-inch tube pan; spread evenly.
10. Tap pan lightly on a table or counter top to break up any large air bubbles.
11. Bake at 325 degrees for 1 hour and 45 minutes or until toothpick inserted in center comes out clean.
12. Cool cake for 20 minutes in pan on a rack, remove from pan, and cook cake completely on rack.

chocolate, flour, sugar, baking powder, salt, vegetable shortening, milk, eggs, vanilla, nuts

Taken from recipeland.com/recipe/v/magnificent-chocolate-cake-45975 (may not work)