Bake at 3375 degrees for 35 to 40 minutes.

1 c. (2 sticks) butter, softened
2 1/4 c. packed light brown sugar
3 eggs
3 oz. unsweetened chocolate, melted
2 1/4 c. cake flour (not self-rising)
2 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
1 c. boiling water
2 tsp. vanilla

1/2 c. (1 stick) butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
3 3/4 c. confectioners sugar

Prepare cake: Grease and flour 2 (9 inch) round cake pans. Beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in chocolate. Sift flour, baking soda, and salt. Add alternately with buttermilk in 3 additions to butter mixture. Add boiling water and vanilla; mix until smooth (batter will be thin). Pour into pans. Bake in preheated moderate oven (375 degrees) for 35 to 40 minutes until wooden pick tests clean. Cool 15 minutes. Invert cake layers onto rack. Cool and frost.

Icing: Mix butter and cream cheese until smooth. Add vanilla and sugar. Beat until smooth. Spread on cooled cake.