2 c. all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2/3 c. butter
1 3/4 c. sugar
1 tsp. vanilla
2 eggs
3 sqs. (3 oz.) unsweetened chocolate, melted and cooled
1 1/4 c. cold water
Chocolate Butter Frosting
1/2 c. semi-sweet chocolate
1/2 tsp. shortening
Strawberries

Grease and lightly flour two 9 x 1 1/2-inch round baking pans; set aside.

Stir together flour, baking soda, and salt. In mixer bowl beat butter with electric mixer on medium speed about 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs, one at a time, beating on medium speed for 1 minute after each. Stir in cooled chocolate. Alternately add dry ingredients and cold water to beaten mixture, beating on low speed after each addition. Turn batter into the prepared pans.

Bake in a 350 degree oven for 30 to 35 minutes or until cakes test done. Place on wire racks; cool 10 minutes. Remove from pans; cool on racks.

When thoroughly cooled, split each layer in half horizontally to make 4 layers. Meanwhile prepare frosting.

To assemble cake, place 1 layer on serving platter; spread with some of frosting. Add remaining layers, spreading each with frosting. Spread frosting over top and sides.

For garnish, melt semi-sweet chocolate with shortening over low heat, stirring constantly. Dip or brush chocolate over tips of strawberries; chill until ready to serve. Makes 12 servings.

CHOCOLATE BUTTER FROSTING:

2 sqs. (2 oz.) unsweetened chocolate (melt and let cool)

Then:

6 tbsp. butter (in a sm. mixer bowl beat until light and fluffy)

Then gradually add:

2 1/4 c. sifted powdered sugar

Beating well. Beat in:

1/4 c. milk
Cooled chocolate
1 1/2 tsp. vanilla

Gradually beat in:

2 1/4 to 2 1/2 c. sifted powdered sugar

Beat in additional milk, if necessary, to make the frosting of spreading consistency.