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

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. 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. Fill and frost with Classic Fudge Frosting. Garnish if desired.

For high altitude areas: In chocolate mixture, use 1/3 cup sugar; use 3/4 teaspoon baking soda. Add 2 tablespoons each flour and milk; bake at 375 degrees.