INGREDIENTS

INSTRUCTIONS

Yield: 12 Servings
Sift the flour, baking powder, baking soda, and salt togher 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.
From Farm Journal's Choice Chocolate Recipes by Elise W. Manning Copyright
1978
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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