2 c All purpose flour; sifted
1-1/4 ts Baking soda
1/2 ts Salt
3/4 c Unsalted butter; room temp
2 c Brown sugar; firmly packed
2 lg Eggs; room temp
2 lg Egg yolks; room temp
5 oz Unsweetened chocolate; melt
1-1/2 c Buttermilk; room temp
Preheat oven to 350 . Butter bottoms of three 9" pans. Line
bottoms with waxed paper.
Mix: flour, salt and soda in small bowl. Cream: Butter in
large bowl until light. Add: sugar gradually and beat until
fluffy. Add eggs, one at a time beating well after each
addition. Beat in yolks and then melted chocolate Mix in
dry ingredients and buttermilk, alternately beginning and
ending with dry ingredients. Divide between pans. Bake
until wooden pick comes clean (about 25 minutes).
Place on racks for 5 minutes. Unmold cakes using pointed
knife to loosen sides, place on paper towel lined racks and
cool completely. Peel parchment off cooled cakes. Place on
platter: place 1 cake layer on platter add stripes of waxed
paper under edges. Spread: 3/4 C frosting on top. Repeat
for other layers. Remove: Waxed paper strips Add: Walnuts
decoratively to top edge and center.
