I chose that recipe because its ingredient list included staples I'd already bought, including the most delicious fresh milk (see how the cream has risen to the top?) at Coffelt Farm and fresh eggs from Once in a Blue Moon Farm whose yolks were deep yellow.
Begin the recipe by "measuring" the butter so that it's the size of an egg.
Put the rest of the ingredients together.
And add the melted chocolate.
The recipes says to beat the batter well -- "The more it is beaten, the better it is." I didn't do this, as overbeating usually results in a tough cake texture. (But, in an attempt to follow the recipe instructions, I did beat it a bit more than normal.) The batter will be very thick. Spoon into the prepared pan (the closest you have to 9 x 13 inches) and smooth the top. Bake in a 350F oven.
Remove from the oven and, when cool, frost with any chocolate frosting. (I used a modern chocolate buttercream I found on the internet, as the vintage cookbook didn't have any.)
Cake with some fresh Orcas Island berries.
Cake enjoying ocean view.
Our rental house, and some of its temporary occupants.