OREGON GERMAN CHOCOLATE CAKE

OREGON GERMAN CHOCOLATE CAKE
- 2 cups milk
- 1 cup water
- 1 Tablespoon salt
- 1 cup sugar
- 1/2 cup melted shortening (margarine)
- 2 packages of yeast
- 1/4 cup warm water
- 3 beaten eggs
- 8 to 9 cups flour
- 2 cups of raisins

COOKING PREPARATIONS:
Scald the milk and cool with 1 cup water. Add salt, sugar, and melted shortening. Add yeast which has been dissolved in 1/4 cup of warm water. Add beaten eggs. Add about 4 cups of flour and beat. Add raisins and then additional flour in a cup at a time, beating after each addition, until you have a dough that can be handled. Knead until elastic. Put in greased bowl, cover and let rise until double in size. Punch down and knead again. Form into round balls and place in shallow pans (such as round layer cake pans). Let rise about 30 minutes or until almost double. Heat oven to 350 degrees. Moisten tops of loaves with water; sprinkle with cinnamon; and bake about 30 to 40 minutes or until top is golden brown.