1/2 oz. (1/2 sq.) unsweetened chocolate, cut into pieces
1/2 tsp. butter
3/4 c. powdered sugar
4 to 5 tsp. hot water
Heat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup fluted tube pan. In a small saucepan over low heat, melt 3 candy bars and 1/4 cup butter, stirring until blended. Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, baking powder and baking soda; light and fluffy. Add eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla and candy bar mixture; blend well. Alternately add dry ingredients and buttermilk, beating well after each addition. Fold in walnuts. Pour into prepared pan.
Bake at 325 degrees for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes; invert onto wire rack. Place top side up on serving plate. Cool completely.
In medium saucepan over low heat, melt 2 candy bars and 1/2 cup butter, stirring until blended. Remove from heat; cool 5 minutes. Add 1 1/2 cups powdered sugar, 1 teaspoon vanilla and cream. Beat until smooth and of desired spreading consistency. Frost sides and top of cake.
