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1
For the Cake: Heat oven to 350F (180C).
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2
Microwave chocolate, water and 1/2 cup of the sugar in a microwave-safe bowl on high 1 to 2 minutes or until chocolate is almost melted, stirring halfway through the heating time.
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3
Remove and stir until completely melted.
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4
Cool to lukewarm.
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5
Mix flour, baking soda and salt; set aside.
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6
Beat margarine or butter and the remaining sugar in a large bowl until light and fluffy.
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7
One at a time, add eggs, beating well after each addition.
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8
Add flour mixture alternately with milk, beating after each addition until smooth.
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9
Stir in chocolate mixture and vanilla.
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10
Pour into 2 greased and floured 9 inch round layer pans.
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11
Bake for 30 to 35 minutes or until cake springs back to the touch.
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12
Cool in pans 10 minutes.
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13
Remove from pans to cool on a wire rack.
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14
Frost and sprinkle walnuts around the top edge of the cake.
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15
For the Frosting: Microwave the chocolate and margarine or butter in a large microwave- safe bowl on high for 1 to 2 minutes or until margarine is melted.
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16
Stir chocolate until completely melted.
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17
Stir in confectioners sugar, milk and vanilla and blend until smooth.
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18
Let stand, if necessary, until of spreading consistency, stirring occasionally.
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19
Spread quickly.
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20
(Add an additional 2 to 3 teaspoons of milk if frosting becomes too thick).
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21
Makes about 2 1/2 cups frosting.
