2 cups sugar
2 large eggs
1 tsp vanilla
4oz unsweetened chocolate, melted & cooled
1¾ cup flour
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1½ cups buttermilk
Frosting:
6oz unsweetened
chocolate, chopped½ cup Half & Half
1 tsp vanilla
¾ cup butter
5 cups confectioners’ sugar
Beat
butter at medium speed for 2 minutes until soft & creamy. Continue beating,
gradually add sugar, until creamy. Add eggs, one at a time, beating well. Add
chocolate, mixing well. Combine flour, baking powder, baking soda, & salt.
Gradually add flour mixture to butter mixture, alternating with buttermilk
(begin and end with flour). Stir in vanilla. Pour batter into greased &
floured round cake pans. Bake at 350° for 30-35 minutes or until a wooden pick
comes out clean. Cool in pans for 10 minutes then remove to wire racks.
Melt
chocolate & butter in a small saucepan over low heat – remove from heat.
Beat confectioners’ sugar, Half & Half, & vanilla at medium speed. Add melted chocolate mixture,
beating until fluffy. (From Susan Martin)
