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Chocolate Cup Cakes

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1 cup plus 2 tablespoons sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
1 1/4 cups brown sugar, firmly packed
1 egg and 1 egg yolk
1 1/2 squares unsweetened chocolate, melted
1/4 cup buttermilk or soured milk
1 teaspoon vanilla
1/2 cup hot water


Sift flour once, measure and resift with the baking soda and salt. Cream shortening with sugar until light and fluffy. Add egg and egg yolk and beat well. Add melted, cooled chocolate and blend. Add dry ingredients, alternately with buttermilk, beating until smooth after each addition. Add vanilla and water and blend. Pour into cup cake pans, filling them not more than 2/3 full and bake in a 350 degree oven about 20 to 25 minutes, or until done. Remove from pans, cool and frost tops with 7 minute frosting. This will make about 18 small cup cakes.

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