2 c. all-purpose flour, sifted
3/4 tsp. salt
4 (1 oz. ea.) sq. unsweetened chocolate
4 tbsp. butter
2 c. sugar
2 egg yolks, unbeaten
1 3/4 c. milk, divided
1 tsp. vanilla
1 tsp. baking soda

Sift flour. Measure into sifter. Add salt and set aside. Melt chocolate and butter over hot water. Turn into mixing bowl. Cool to room temperature (this is important). Then add sugar and mix well. Mix together egg yolks and 1 cup of milk. Add to chocolate mixture and blend. Sift in flour mixture until all the flour is dampened and then beat 1 minute at low speed on mixer. Add vanilla and 1/2 cup of milk. Stir until smooth. Dissolve baking soda in remaining 1/4 cup milk and mix thoroughly. Turn into two 9-inch pans that have been lined with wax paper. Grease sides only. Bake at 350°F for 35 minutes. Frost with Butterscotch Frosting.

Butterscotch Frosting:

1 c. brown sugar, firmly packed
2 tbsp. butter
1/4 c. milk
1 tbsp. light corn syrup
1/4 c. shortening
1/2 tsp. salt
2 c. confectioners' sugar, sifted
3 tbsp. hot milk

Combine brown sugar, butter, milk and syrup in saucepan and cook until a small amount forms a soft ball in cold water (234°F to 240°F on candy thermometer) - this is butterscotch. Combine shortening, salt and confectioners' sugar. Cream well and add hot milk. Then pour in hot butterscotch and beat until smooth and thick enough to spread.

Submitted by: Joy Vanetta