1/2 c Butter or margarine
4 oz Unsweetened chocolate
2 Eggs
1 3/4 c Buttermilk
2 ts Vanilla
2 1/2 c Self-rising flour; sifted *
2 c Sugar
Dark chocolate frosting = * see note Recipe by: MARTHA WHITE’S SOUTHERN SAMPLER Preheat oven to 350. Grese and flour two 8-inch square baking pans or two 9-inch round baking pans. Combine butter and chocolate in small saucepan. Melt over low heat; remove pan from heat and set mixture aside to cool. Beat eggs in mixing bowl with electric mixer for about 2 minutes on medium speed. Blend in buttermilk and vanilla. Add flour and sugar to buttermilk mixture; beat until well blended. Stir in chocolate mixture. Pour batter into prepared pans. Bake for 30 to 35 minutes or until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks. Spread Dark Chocolate Frosting between layers. Spread sides and top of cake with remainign frosting. * NOTE: If using Martha White All-Purpose Flour, sift 3 3/4 teaspoons baking powder and 1 teaspoon salt with flour. * DARK CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 4 squares (1 ounce each) unsweetened chocolate 4 cups sifted confectioners’ sugar (about 1 pound) 1/2 cup evaporated milk 1/4 teaspoon salt 2 teaspoons vnailla. Combine butter and chocolate in medium saucepan. Melt over low heat; remove pan from heat. Gradually blend in sugar, milk, salt, and vanilla. Beat until smooth. —–