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FOR THE CAKE: Preheat oven to 350 F. Set out and thoroughly grease two 9 inch round layer cake pans.
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In a medium bowl, sift flour a second and third time with baking powder and salt; set aside.
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3
In a large bowl, cream butter or margarine until waxy; add sugar gradually and cream together until light.
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Add eggs and beat well.
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Thoroughly blend in chocolate and extract.
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To the butter mixture add the flour mixture alternately with milk, a small amount at a time, beating after each addition.
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Divide batter evenly between the prepared pans.
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Set pans in the center of the oven.
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Bake until well risen, a little browned, and firm to the touch, about 35 minutes.
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(To test, insert a toothpick into the center of one layer, if it comes out clean, the cake is done.)
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Let sit in pans for 10 minutes, then turn out onto a wire rack to cool.
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When the cake is firm enough to handle, turn right side up.
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13
Cool completely before frosting with Creamy Chocolate Butter Frosting.
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14
FOR THE CREAMY CHOCOLATE BUTTER FROSTING: Makes enough to lightly fill and frost a 9-inch, 2 layer cake.
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In a medium bowl thoroughly mix butter or margarine and cooled chocolate.
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Blend in powdered sugar, vanilla and 1 tablespoon of the milk.
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If too thick for spreading, add a second tablespoon, and a little more as needed.
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18
The Lazy Days of Summer Cookbook
