1
["FOR THE HEAVY FUDGE ICING ~ In a medium saucepan over medium-high heat, combine brown sugar, cream chocolate & butter, stirring to dissolve sugar & melt the chocolate & butter.", "Adjust heat to medium-low & simmer for 25 minutes, stirring frequently, until thickened & smooth.", "Remove from heat & pour into a baking sheet with sides, using a spatula to spread the fudge evenly.", "Refrigerate for 2 hours or until chilled thoroughly.", "FOR THE CHOCOLATY FUDGE CAKE ~ Preheat oven to 325 degrees F, & lightly coat two 9"" round cake pans with some of the melted 2 teaspoons butter.", "Line the bottom of the pans with parchment or wax paper, then lightly coat the paper with more melted butter.", "Into a sifter, combine flour, baking soda & salt, then sift these dry ingredients onto another large piece of parchment or wax paper.", "Melt the chocolate & the remaining 8 ounces of butter EITHER in the top of a double boiler (for 5 1/2 to 6 minutes) OR in a medium glass bowl in a microwave (for 2 to 2 1/2 minutes),then stir until smooth.", "Combine granulated sugar & eggs in a bowl & mix thoroughly until slightly thickened & pale yellow in color.", "Add melted chocolate & slowly mix to combine.", "Add dry ingredients & carefully mix just until incorporated.", "Scrape down the sides of the bowl, then add the buttermilk & vanilla & mix to combine.", "Immediately divide batter into the 2 prepared pans, spreading evenly with a rubber spatula.", "Bake on center rack of the oven 28 to 30 minutes or until a tookpick inserted into the center of each layer comes out clean.", "Remove from oven & cool in the pans at room temperature for 15 minutes.", "Invert cake layers onto plates & carefully peel the paper away from the bottom of each layer.", "Refrigerate the cake layers, uncovered, for at least 2 hours before assembling.", "When ready to assemble the cake, transfer the chilled fudge to an electric mixer bowl & beat on high for 2 minutes or until lighter in color (a very mellow chocolate brown) & slightly fluffy.", "Remove cake layers from refrigerator & use an icing spatula to evenly & smoothly spread 2 1/2 cups of the icing over the top & sides of one of the inverted layers.", "Place the 2nd layer, flat side down, onto the iced layer & gently press it into place.", "Evenly & smoothly spread the remaining icing onto the top & sides of the cake.", "Refrigerate the cake for at least 1 hour before slicing & serving.", "To slice the cake, heat the blade of a serrated knife under hot running water & wipe dry before cutting each slice, then serve immediately.", "If any is left over (or if it was made not more than 3 days ahead of time), put it in a tightly sealed plastic container & refrigerate."]
