Dsrk Chocolate Layer Cake
2 1/4 cup Sifted Unbleached Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup Butter Or Regular Margarine
1 1/2 cup Sugar
2 lg Eggs
1 tsp Vanilla
2 oz Unsweetened Chocolate, Melted And Cooled (2 Sqrs)
1 cup Cold Water
Dark Chocolate Icing (Below)
Sift the flour, baking powder, baking
soda, and salt together in a small bowl
and set aside.
Cream the butter and sugar together, in
a mixing bowl, until light and fluffy,
using an electric mixer set on medium speed.
Add the eggs, one at a time, beating well
after each addition.
Blend in the vanilla and cooled chocolate.
Add the dry ingredients alternately with
the water to the creamed mixture, beating
well after each addition.
Pour the batter into 2 greased and waxed
paper-lined 9-inch round cake pans.
Bake in a preheated 350 degree F. oven for
30 minutes or until the cake tests done.
Cool in the pans on racks for 10 minutes.
Remove from the pans and finish cooling.
Place one cake layer on a serving plate
upside down (slicing the top off in
needed to level the cake) and frost the top.
Place the second layer on top of the first
right side up (again slicing the top if
needed to square the cake up) and use the
remaining frosting to frost the sides and top.
Use the following icing or one of your choice.
~~~~ DARK CHOCOLATE ICING:
Melt 3 ozs (3 squares) of unsweetened
chocolate over hot water and cool to room
temperature.
Combine 1/2 cup of butter or regular margarine,
cooled chocolate, 3 egg yolks in a mixing bowl.
Beat with an electric mixer, set on medium
speed, until well blended.
Gradually beat in 1 pound (1 box) of sifted
confectioners' sugar and 1/4 cup hot water.
Beat in 1 tsp vanilla and beat until smooth.
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