4 sq. unsweetened chocolate
1 1/2 c. sugar
1/2 c. butter, softened
1 tsp. vanilla extract
3 eggs
2 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
2/3 c. milk

Melt chocolate in 1/2 cup hot water in top of double boiler over hot water. Cook, stirring, until thickened. Add 1/2 cup sugar and cook, stirring, 2-3 minutes. Remove from water and cool. Cream butter, then gradually add remaining sugar and cream until light and fluffy. Add vanilla; add eggs, one at a time, beating thoroughly after each. Add chocolate mixture and blend well. Fold in sifted dry ingredients alternately with milk, beginning and ending with flour mixture.

Pour into two 9 inch layer pans lined on bottom with waxed paper. Bake at 350 degrees for 30-35 minutes. Cool in pans 5 minutes, then turn out on cake racks to cool. Spread frosting (below) between layers and on top and sides of cake. Pour chocolate shadow (below) over top, allowing some to run down sides.

Butter Cream Frosting: Beat together thoroughly 3/4 cup softened butter, 2 egg yolks and 1 teaspoon vanilla. Gradually add 2 1/4 cups confectioners' sugar, beating until smooth.

Chocolate Shadow: Melt 1/2 cup semi-sweet chocolate pieces in top of double boiler over hot water. Blend in 3-4 tablespoons warm water or enough to make mixture smooth and thin enough to pour.