DEVIL'S FOOD CAKE:

1 c. (2 sticks) butter, softened
2 1/4 c. packed light brown sugar
3 eggs
3 oz. unsweetened chocolate, melted
2 1/4 c. cake flour (not self-rising)
2 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
1 c. boiling water
2 tsp. vanilla

CREAM CHEESE ICING:

1/2 c. (1 stick) butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
3 3/4 c. confectioners sugar

Prepare cake: Grease and flour 2 (9 inch) round cake pans. Beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in chocolate. Sift flour, baking soda, and salt. Add alternately with buttermilk in 3 additions to butter mixture. Add boiling water and vanilla; mix until smooth (batter will be thin). Pour into pans. Bake in preheated moderate oven (375°F) for 35 to 40 minutes until wooden pick tests clean. Cool 15 minutes. Invert cake layers onto rack. Cool and frost.

Icing: Mix butter and cream cheese until smooth. Add vanilla and sugar. Beat until smooth. Spread on cooled cake.