Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

2 1/4 c Sifted Unbleached Flour
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
3/4 c Butter Or Regular Margarine
1 1/2 c Sugar
2 lg Eggs
1 ts Vanilla
2 oz Unsweetened Chocolate, Melted And Cooled (2 Sqrs)
1 c Cold Water
Dark Chocolate Icing (Below)
Sift the flour, baking powder, baking soda, and salt together in a
small bowl and set aside.
Cream the butter and sugar together, in a mixing bowl, until light
and fluffy, using an electric mixer set on medium speed. Add the
eggs, one at a time, beating well after each addition. Blend in the
vanilla and cooled chocolate.
Add the dry ingredients alternately with the water to the creamed
mixture, beating well after each addition. Pour the batter into 2
greased and waxed paper-lined 9-inch round cake pans.
Bake in a preheated 350 degree F. oven for 30 minutes or until the
cake tests done. Cool in the pans on racks for 10 minutes. Remove
from the pans and finish cooling.
Place one cake layer on a serving plate upside down (slicing the top
off in needed to level the cake) and frost the top. Place the second
layer on top of the first right side up (again slicing the top if needed
to square the cake up) and use the remaining frosting to frost the
sides and top. Use the following icing or one of your choice.
DARK CHOCOLATE ICING:
Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and
cool to room temperature. Combine 1/2 cup of butter or regular
margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat
with an electric mixer, set on medium speed, until well blended.
Gradually beat in 1 pound (1 box) of sifted confectioners' sugar and
1/4 cup hot water. Beat in 1 tsp vanilla and beat until smooth.

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