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1
Heat oven to 350 degrees F. Grease and flour 13x9-inch baking pan; set aside.
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2
Combine 4 ounces chocolate, 1/4 cup butter, water and baking soda in 1-quart saucepan.
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3
Cook over low heat, stirring occasionally, until melted.
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4
(Mixture will foam slightly.)
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5
Remove from heat; set aside.
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6
Combine remaining 1/4 cup butter, brown sugar, eggs and vanilla in bowl.
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7
Beat at medium speed until creamy.
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8
Add melted chocolate mixture and oil; continue beating until well mixed.
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9
Combine flour and salt in another bowl.
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10
Add flour mixture alternately with buttermilk to chocolate mixture, beating at low speed until well mixed.
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11
Spread batter evenly into prepared pan.
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12
Bake 33-40 minutes or until toothpick inserted in center comes out clean.
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13
(Do not under bake.)
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14
Cool completely.
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15
Melt 4 ounces chocolate in 1-quart saucepan over low heat; cool.
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16
Combine melted chocolate, 1/2 cup butter and 2 teaspoons vanilla in bowl; beat at medium speed until creamy.
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17
Add powdered sugar and enough whipping cream for desired spreading consistency, beating at low speed until well mixed.
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18
Frost cooled cake.
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19
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup.
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20
Let stand 5 minutes.
