–CAKE–
4 Squares Bakers’ unsweetened 1/4 ts Salt
-chocolate 1/2 c (1 stick) butter, softened
1/2 c Water 3 Eggs
1 3/4 c Sugar, divided 3/4 c Cmilk
1 2/3 c Flour 1 ts Vanilla
1 ts Baking soda 1 c Chopped Diamond walnuts
FROSTING
4 Squares Bakers’ Unsweetened 4 c Confectioners sugar
-chocolate 1/2 c Milk
2 tb Margarine or butter 1 ts Vanilla
For the Cake:
1. Heat oven to 350F. Microwave chocolate, water and 1/2 cup of the sugar
in a microwave-safe bowl on high 1-2 minutes or until chocolate is almost
melted, stirring halfway through the heating time. Remove and stir until
completely melted. Cool to lukewarm.
2. Mix flour, baking soda and salt; set aside. Beat margarine or butter and
the remaining sugar in a large bowl until light and fluffy. One at a time,
add eggs, beating well after each addition. Add flour mixture alternately
with milk, beating after each addition until smooth. Stir in chocolate
mixture and vanilla. Pour into 2 greased and floured 9 inch round layer
pans.
3. Bake for 30-35 minutes or until cake springs back to the touch. Cool in
pans 10 minutes. Remove from pans to cool on a wire rack. Frost and
sprinkle walnuts around the top edge of the cake.
For the Frosting:
Microwave the chocolate and margarine or butter in a large microwave- safe
bowl on high for 1-2 minutes or until margarine is melted. Stir chocolate
until completely melted. Stir in confectioners sugar, milk and vanilla and
blend until smooth. Let stand, if necessary, until of spreading
consistency, stirring occasionally. Spread quickly. (Add an additional 2-3
tsps. of milk if frosting becomes too thick) Makes about 2 1/2 cups
frosting.
Yields
12 servings
