CAKE:

3 squares unsweetened chocolate
2 1/4 c. sifted cake flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
2 1/4 c. brown sugar
3 eggs
2 tsp. vanilla
1/2 c. buttermilk
1 c. boiling water

FROSTING:

2 c. sugar
1/2 c. cornstarch
1/2 tsp. salt
2 tsp. vanilla
2 c. boiling water
4 squares unsweetened chocolate
5 tbsp. butter

FROSTING: Mix sugar, cornstarch, salt in saucepan. Stir in boiling water slowly. Cook slowly, stirring constantly, until mixture thickens. Boil 3 minutes. Add chocolate and butter. Continue stirring over low heat. Stir in vanilla. Pour into bowl. Chill, stirring several times until creamy smooth.

CAKE: Grease bottoms of three 9-inch layer cake pans; line pans with waxed paper; grease paper. Melt chocolate in small pan over low heat; cool slightly. Sift cake flour, baking soda, salt onto waxed paper. Cream butter in large bowl at medium speed. Gradually add sugar; beat until fluffy.

Beat in eggs, one at a time, beat until thick; stir in vanilla and chocolate at low speed. Add sifted dry ingredients, a third at a time, alternately with buttermilk, stirring at low speed just until blended. Stir in boiling water. Pour into pans. Bake at 375 degrees for 25-30 minutes. Makes one 9-inch triple-layer cake.

Cool in pans on wire racks 5 minutes. Loosen edges with knife; turn onto racks. Cool completely. Frost.