Instructions: Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Combine flour and next 3 ingredients; add to mixture alternately with milk, beginning and ending with flour mixture. Mix until just blended after each addition. Stir in vanilla.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325F for 1 hour and 25 to 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Spread with Chocolate Frosting, if desired.

Yield: one 10-inch cake.

CHOCOLATE FROSTING:
Combine first 3 ingredients in a small saucepan; bring to a boil, and boil 1 minute, stirring occasionally. Stir in chocolate morsels and vanilla. Beat with a wooden spoon about 3 minutes or to desired spreading consistency.

Yield: 1-1/4 cups.

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