1 1/3cupsunsweetened cocoa teause about 1/4 c. powder and 1 3/4 c. water
2 1/4cupall-purpose flour
1 1/2tsp.baking soda
1/2tsp.salt
2tbsp.cocoa powder
Instructions
Grate the cocoa bar. Boil and strain to make about 1 cup of unsweetened cocoa “tea”. Note: About 3 tbsp should do.
Cream together butter, shortening and sugar in large mixing bowl.
Add eggs, vanilla and cocoa tea liquid; blend well.
Combine dry ingredients except the cocoa powder. Alternately add dry ingredients and cocoa powder to creamed mixture.
Pour into 2 greased, floured 9-inch round layer pans or 2 8-inch square pans. Bake in preheated 350 degrees F oven 35 to 40 minutes for 9-inch layer; or 40 to 46 minutes for 8-inch square layer or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost as desired.