Fudge Cake:

3 oz. unsweetened baking chocolate
6 tbsp. butter, softened
3/4 tsp. vanilla extract
1 1/4 c. all-purpose flour
1 c. plus 2 tbsp. granulated sugar
3/4 tsp. salt
3/4 tsp. baking soda
2 large eggs
1/2 c. milk

Melt chocolate with 1/3 cup water according to package directions. Stir until smooth. Let cool to lukewarm. Meanwhile heat oven to 350°F. Grease 8 1/4 inch x 4 1/2 inch loaf pan; line bottom with waxed paper. Put sugar, butter, salt, baking soda, and vanilla in a medium bowl. Beat with mixer on high speed until well blended (mixture will not be creamy). Add eggs one at a time, beating until creamy, pale, and fluffy. Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk. Beat in remaining flour and milk, then chocolate until blended. Scrape into prepared pan. Bake 60 to 65 minutes until wooden pick comes out clean. Cool cake in pan on a wire rack 5 minutes. Run a knife around cake, invert onto wire rack; peel off paper and cool completely.

Butterscotch Chocolate Frosting:

1/2 c. packed brown sugar
2 tbsp. butter
Pinch of salt

Melt chocolate with brown sugar and heavy cream in medium bowl in microwave or saucepan over low heat, stirring often until smooth. Remove from heat; add butter and salt, and stir until butter has melted. With mixer on low speed, beat in 1 cup of the confectioners sugar. Increase mixer speed to high and beat 1 to 2 minutes until fluffy. Reduce the mixer speed to low and beat in remaining confectioners sugar. Increase speed to medium and beat frosting 1 minute longer. Cut cooled cake in half and frost cake over top and sides.

Double Thick Fudge Sauce:

12 oz. can evaporated milk
8 oz. unsweetened baking chocolate
Pinch of salt
2 c. granulated sugar
1 tsp. vanilla extract

Bring evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve sugar. Reduce heat to low and simmer 5 minutes. Remove saucepan from heat. Add chocolate, vanilla, and salt; let stand 5 minutes until chocolate melts. Beat with mixer on high speed (be careful, chocolate will splatter at first) until smooth and thick, about 3 minutes. Serve warm over cake top with vanilla ice cream.