2 cups sifted Gold Medal flour
1 teaspoon soda
3/4 teaspoon salt
2 cups brown sugar (packed in a cup)
1/2 cup high-grade shortening
1 cup buttermilk
1 teaspoon vanilla
2/3 to 3/4 cup unbeaten eggs (3 medium)
2 squares unsweetened chocolate (2-ounces) melted
Sift together into bowl 2 cups sifted Gold Medal flour, 1 teaspoon soda, 3/4 teaspoon salt. Add 2 cups brown sugar (packed in a cup), 1/2 cup high-grade shortening, 1 cup buttermilk, and 1 teaspoon vanilla. Beat vigorously with a spoon for 2 minutes by the clock (about 150 strokes per minute). You may rest a moment when beating by hand; just count actual beating time or strokes. Or mix with electric mixer on medium speed (middle of the dial) for 2 minutes. Scrape sides and bottom of bowl constantly.
Add 2/3 to 3/4 cup unbeaten eggs (3 medium) and 2 squares unsweetened chocolate (2 ounces) melted. Continue beating 2 more minutes, scraping bowl constantly. Pour batter into prepared pan or pans.
Bake oblong cake 40 to 45 minutes; layers 30 to 35 minutes; in moderate oven (350-degrees). When cake is cool, frost with Brown Beauty Icing or Browned Butter Icing.