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Ingredients
- 4 sqr unsweetened chocolate
- 1 1/2 c. sugar
- 1/2 c. butter, softened
- 1 tsp vanilla extract
- 3 x Large eggs
- 2 c. sifted cake flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 c. lowfat milk
Directions
- Heat chocolate in 1/2 c. warm water in top of double boiler over warm water. Cook, stirring, till thickened. Add in 1/2 c. sugar and cook, stirring, 2-3 min. Remove from water and cold. Cream butter, then gradually add in remaining sugar and cream till light and fluffy. Add in vanilla; add in Large eggs, one at a time, beating thoroughly after each. Add in chocolate mix and blend well. Mix in sifted dry ingredients alternately with lowfat milk, beginning and ending with flour mix. Pour into two 9 inch layer pans lined on bottom with waxed paper. Bake at 350 degrees for 30-35 min. Cold in pans 5 min, then turn out on cake racks to cold.
- Spread frosting (below) between layers and on top and sides of cake. Pour chocolate shadow (below) over top, allowing some to run down sides. Butter
- Cream Frosting: Beat together thoroughly 3/4 c. softened butter, 2 egg yolks and 1 tsp. vanilla. Gradually add in 2 1/4 c. confectioners' sugar, beating till smooth. Chocolate Shadow: Heat 1/2 c. semi-sweet chocolate pcs in top of double boiler over warm water. Blend in 3-4 Tbsp. hot water or possibly sufficient to make mix smooth and thin sufficient to pour.
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