4 sq. Baker's unsweetened chocolate
1/2 c. hot water
1/3 c. sugar
1 tsp. vanilla
1 3/4 c. & 2 tbsp. sifted all-purpose flour
3/4 tsp. baking soda
1 tsp. salt
1/2 c. butter
1 1/4 c. sugar
3 eggs
3/4 c. & 2 tbsp. milk

CLASSIC FUDGE FROSTING:

4 sq. Baker's unsweetened chocolate
2 tbsp. butter
4 c. unsifted powdered sugar
Dash salt
1/2 c. milk
1 tsp. vanilla
Walnuts, optional

Heat chocolate with water over very low heat. Add 1/3 cup sugar, cook and stir 2 minutes longer. Cool to lukewarm. Add vanilla. Sift flour, soda and salt. Cream butter. Gradually beat in the 1 1/4 cups sugar, continue beating until fluffy. Beat eggs in thoroughly one at a time. Add flour and milk alternately, beating after each addition until smooth. Blend in chocolate mixture.

Pour into 2 greased, floured 9 inch layer pans. Bake at 375 degrees for 30-35 minutes or until cake tests done. Cool 10 minutes. Remove from pan and finish cooling.

Frosting: Melt butter and chocolate over very low heat. Combine remaining ingredients and add chocolate mixture, blending well. Let stand if necessary until of spreading consistency, stirring occasionally. Spread quickly, adding a small amount of additional milk if frosting thickens. Yields 2 1/2 cups. Garnish with walnuts, optional. Serves many.