1/2 c  Chocolate chips
2/3 c  Shortening
1 c  Sugar
4    Eggs
2 c  Sifted cake flour
3 ts Baking powder
1 ts Salt
1/2 c  Milk
1 ts Vanilla extract

Melt chocolate over hot water; set aside. Cream shortening and sugar
thoroughly. Add eggs, one at a time, beating after each addition. Add
sifted dry ingredients alternately with combined milk and vanilla. Beat
until smooth after each addition. Mix melted chocolate with 1/2 of the
batter. Pour 1/3 of the plain batter into greased and floured 9-cup
Mini-Bundt pan. Pour half of chocolate batter on top of the plain. Repeat,
finishing with plain batter. Cut a zig-zag pattern through the batter with
a knife. Bake at 350 degrees for 35-40 min. Cool 15 min. before removing
from pan. Sift confectioners sugar lightly over top.