2 1/2 c. sifted cake flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2/3 c. softened butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla extract
1 1/4 c. ice water
2 1/2 oz. unsweetened chocolate

ICING:

3 oz. unsweetened chocolate
3 tbsp. butter
2 c. confectioners' sugar
1/4 tsp. salt
5 tbsp. hot milk
1 tsp. vanilla extract

Sift together flour, soda, and salt. Set aside. In a large bowl, cream together butter and sugar. Add eggs and vanilla and beat until light and fluffy. Melt chocolate and stir it into egg mixture. Alternately add flour and water, gradually beating well after each addition. Beat well for 60 strokes more (do not omit this step). Turn batter into a greased and floured 9 x 13 inch cake pan. Bake at 350 degrees for 25 minutes or until done. Remove from pan carefully and cool on rack before icing.

Icing: Melt together chocolate and butter. Combine sugar and salt. Pour milk over sugar. When dissolved, add chocolate mixture and vanilla. Beat until thick enough to spread.