FUDGE CAKE:

4 squares unsweetened chocolate
2/3 c. boiling water
2 2/3 c. sifted cake flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. vanilla extract
2/3 c. butter
2 2/3 c. brown sugar
3 lg. egg yolks
1 lg. egg
2/3 c. thick buttermilk or sour milk

FILLING:

3/4 c. butter
3/4 c. confectioners' sugar, divided
4 eggs, separated
12 oz. semi-sweet chocolate, melted
1 tsp. vanilla
Pinch of salt
1/4 c. strong coffee
2 c. heavy cream

ICING:

8 oz. semi-sweet chocolate, melted and cooled
1/2 c. water
1/2 c. confectioners' sugar
1 or 2 tbsp. strong coffee
1/2 c. butter, softened

FUDGE CAKE: Melt the chocolate in the boiling water. Sift the flour with the baking soda, baking powder, and salt and set aside. Cream the butter, gradually adding the sugar and creaming until thick and light. Add the egg yolks and the whole egg to the creamed mixture, one at a time, and beat in. Now beat in the melted chocolate.

Combine the buttermilk or sour milk and vanilla. Add the flour mixture to the creamed mixture alternately with the buttermilk or sour milk, beginning and ending with dry ingredients. Beat until smooth but do not over beat. Turn batter into two 8-inch square pans that have been buttered and floured. Tap pans on counter to release excess air.

Bake in a 350 degree oven for 30 to 35 minutes, or until cake tests done. Cool in pans for 5 minutes before turning out onto rack.

FILLING: Soften butter and beat until creamy. Add 1/2 cup confectioners' sugar, egg yolks, chocolate, vanilla, salt and coffee. Beat egg whites with remaining 1/4 cup confectioners' sugar until soft peaks form. Whip cream. Add beaten egg whites and whipped cream to chocolate mixture. Spread filling on top of one layer. Set other layer on top and refrigerate for several hours or overnight.

ICING: Beat above ingredients together until smooth. Ice cake completely. Decorate as desired. Refrigerate for several hours or overnight. Serves 16.