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

Heat chocolate with water over very low heat, stirring until mixture is smooth. Add 1/2 cup sugar; cook and stir 2 minutes longer. Cool to lukewarm and add vanilla. Sift flour, soda and salt. Cream butter. Gradually beat in the 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 and floured 9 inch layer pans.

Bake at 350 degrees for 30 to 35 minutes, or until cake tests done. Cool 10 minutes; remove from pans and finish cooling on racks. Frost with Fudge Frosting. NOTE: For high altitude, use 1/3 cup sugar in chocolate mixture. Use 3/4 teaspoon baking soda and add 2 tablespoons each to flour and milk. Bake at 375 degrees.