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1
Preheat the oven to 375 F. Grease and flour two 8-inch round cake pans.
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2
Break the chocolate into bits and place them in a small cup or bowl.
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3
Pour the boiling water over and stir for a moment, then set aside to finish melting.
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4
Cream the butter, then slowly add the sugar, beating until thoroughly blended.
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5
Add the vanilla, then the eggs, and beat well.
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6
Add the melted chocolate and blend thoroughly.
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7
Sift together the flour, baking soda, and salt, and add them to the first mixture along with the milk.
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8
Beat until the batter is well blended and perfectly smooth.
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9
Pour into the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center of a cake comes out clean.
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10
Remove from the oven and let the layers cool in the pans for about 5 minutes, then turn out onto racks to finish cooling completely.
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11
Fill and frost with Chocolate butter Frosting, and serve with vanilla ice cream, if you wish.
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12
CHOCOLATE BUTTER FROSTING (2 cups) 3 ounces (3 squares) unsweetened chocolate 6 tablespoons milk 3 cups sifted confectioners' (icing) sugar 6 tablespoons (3/4 stick) butter softened Dash of salt 1 tablespoon vanilla extract Melt the chocolate in a small cup or bowl set in a pan of simmering water.
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13
Bring the milk to a boil, then pour it over the sugar in a mixing bowl, and beat vigorously until smooth.
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14
Add the melted chocolate and beat well.
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15
Let the mixture come to room temperature, then beat in the butter, salt, and vanilla.
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16
If the frosting is too runny, beat in more sifted confectioners' sugar to make it spreadable.
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17
Spread on the cake at once.
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18
You will have enough to fill and frost an 8 or 9 inch two layer cake, or the top of a 13 x 9-inch cake.
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19
The Fannie Farmer Baking Book
