Dark Chocolate Icing (Below) Yield: dozen Servings Sift the flour, baking powder, baking soda, and salt togher 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 23 cm round cake pans. Bake in a preheated 180ºC . 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 half 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 quarter cup hot water. Beat in 1 tsp vanilla and beat until smooth. From Farm Journal's Choice Chocolate Recipes by Elise W. Manning Copyright 1978