3 oz. semi-sweet baking chocolate
1/3 c. butter
1 3/4 c. flour, sifted
1 1/2 c. sugar
1 1/2 tsp. baking soda
1 1/2 c. buttermilk or sour cream
1 tsp. vanilla
2 eggs, slightly beaten
1/2 c. chopped walnuts

FROSTING:

2 pts. heavy cream, whipped
1-2 tbsp. unsweetened cocoa
2 tbsp. powdered sugar

Butter and flour two 9 inch round cake pans lined with wax paper circles.

Melt chocolate and butter in small saucepan over low heat. Cool slightly. Pour into large bowl. Sift flour, sugar, soda and salt. Combine with chocolate mixture. Add buttermilk, vanilla, eggs and beat well. Add walnuts. Pour into pans and bake at 350 for 30-35 minutes. Cool 10 minutes. Remove cakes from pans. Remove paper and cool on racks.

For frosting: Combine whipped cream, cocoa, and powdered sugar. Divide each cake into two layers. Spread filling between each layer. Frost top and sides. Decorate with sifted cocoa.

Prepare 1 day in advance.