2 sq. Hershey's unsweetened baking chocolate
1 c. water
1 stick butter (not "spread")
2 c. sifted all-purpose flour
2 c. sugar
2 well-beaten eggs
1 1/2 tsp. vanilla
1/2 c. sour milk

Cook chocolate, water and butter over low heat until melted and glossy. Put sugar in large glass mixing bowl and pour hot mixture over it. When cool, add the well-beaten eggs. Sift flour and soda together and add alternately with sour milk. Add vanilla. Bake at 350 degrees for 40-45 minutes in a 9x13-inch pan.

ICING (optional) :

Sift 3/4 box of powdered sugar. Add 3-4 tablespoons cocoa. Melt 1/2 stick butter and add. Finish mixing by adding 1 teaspoon vanilla and enough hot coffee to make it thin enough to spread.

CARAMEL FILLING (optional) :

28 Kraft caramels
1 can Eagle Brand sweetened condensed milk
1 tbsp. butter
12 oz. pecans

Melt caramels, milk and butter in double boiler or microwave. Fold in pecans and keep warm.

Pour half of cake batter into greased and floured with confectioners sugar 9x13-inch pan and spread caramel filling over batter. Add other half of batter and bake. Frost when cool. Do not refrigerate after baked!

HINTS: Eggs must be at room temperature. Do not over beat batter. Use glass mixing bowls only. Batter will appear thin by box mix comparison. Use only square or oblong pans. German Chocolate coconut frosting may be used instead of icing given.