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Let 8 eggs sit out at room temperature for a little while.
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8 eggs, separated into two bowls (one for whites, one for yolks)
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Add 8 heaping tablespoons granulated sugar to yolks. Beat until thick and
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foamy.
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Melt 4 ounces (squares) of Baker's semi-sweet baking chocolate in heavy
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saucepan or double boiler. Add this to the yolks.
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Use clean and dry beaters on high setting to beat egg whites until frothy.
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Add the fluffy whites to the yolks gently WITH A RUBBER SPATULA NOT A MIXER,
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folding in portions alternately with 8 heaping tablespoons regular flour.
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Pour mixture evenly into two 8 or 8 1/2 inch round cake pans that are
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well-buttered and floured.
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Bake at 350 degrees until toothpick inserted in middle comes out clean
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and/or middle of cake is touched with fingertip and springs back. Allow to
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cool on rack out of oven and when just barely warm, turn upside down onto
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clean kitchen towel to finish cooling.
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Frosting:
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In a heavy saucepan add 3 whole eggs plus one yolk, 8 heaping tablespoons
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sugar and four squares of Baker's semi-sweet chocolate. Let one and a half
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sticks of sweet (unsalted) butter sit out on counter until soft.
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Bring to a boil over medium heat, stirring constantly, when it thickens,
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pour into a bowl. Allow it to cool (put in refirgerator) and when cold, add
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1 1/2 SOFTENED sticks sweet (unsalted) butter and beat until creamy.
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Place one layer on plate. Frost middle with a good amount of frosting.
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Place second layer on top, frost the sides and top with remaining frosting.
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Can be decorated with chocolate sprinkles (put on while still wet and press
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in a little with fingers) or with curls of Baker's chocolate (make by using
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potato peeler on sides of a square, for curls). Grandma likes to decorate it
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with halves of the dried glazed baking cherries (in the little plastic
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containers) around the edge, spaced out.
