Pennsylvania Dutch Chocolate 1/4 pound butter
4 squares semisweet chocolate
1 cup boiling water
3/4 cup buttermilk
1 1/2 teaspoons baking soda
2 cups all-purpose flour
2 cups sugar
2 eggs
1/2 teaspoon salt
1 tablespoon vanilla extract
Cream Cheese Frosting 1 8 oz cream cheese — softened
3 tablespoons butter
1 box 10X sugar (powdered sugar)
1 teaspoon vanilla extract
Tbsps milk
For the Chocolate: Combine and boil until thick the butter, chocolate and boiling water. Stirring constantly. Set aside and allow to cool while you mix the other ingredients. In a cup combine the buttermilk and baking soda, set aside. Stir together flour, sugar and salt. Make a well in the center and add chocolate. Mix well and then add the eggs. When the eggs are blended completely then add the buttermilk. Add vanilla last. Grease and flour pans – you can use 2, 9″ cake pans or one 9×12″ pan. Bake in a 350F oven 25-30 minutes for 9″ pans or 40 minutes for the 9×12″ pan. For the Frosting: Cream butter and cream cheese until smooth. Gradually add powdered sugar. Add vanilla. Add milk as needed to make the frosting spreadable and smooth.