1/2 c Butter
4 oz Unsweetened chocolate
2 Eggs
1 3/4 c Buttermilk
2 ts Vanilla
2 1/2 c Self-rising flour; sifted *
2 c Sugar
Dark Chocolate Frosting:
1/2 c Butter
4 oz unsweetened chocolate
4 c Confectioners' sugar (1 lb);
- sifted
1/2 c Evaporated milk
1/4 ts Salt
2 ts Vanilla
Preheat oven to 350 F. Grease and flour two 8" square baking pans
or two 9" round baking pans.
Combine butter and chocolate in small saucepan. Melt over low heat;
remove pan from heat and set mixture aside to cool. Beat eggs in
mixing bowl with electric mixer for about 2 minutes on medium
speed. Blend in buttermilk and vanilla. Add flour and sugar to
buttermilk mixture; beat until well blended. Stir in chocolate
mixture. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until cake begins to pull away from
sides of pan and toothpick inserted in center comes out clean. Cool
in pans for 10 minutes; remove from pans and cool completely on
wire racks. Spread Dark Chocolate Frosting between layers. Spread
sides and top of cake with remainign frosting.
Note:
If using Martha White All-Purpose Flour, sift 3-3/4 ts baking
powder and 1 ts salt with flour.
Dark Chocolate Frosting:
Combine butter and chocolate in medium saucepan. Melt over low
heat; remove pan from heat. Gradually blend in sugar, milk, salt,
and vanilla. Beat until smooth.
