2/3 c. soft butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 (1 oz.) sq. unsweetened chocolate, melted
2 1/2 c. sifted cake flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/4 c. ice water

Cream together butter, sugar, eggs and vanilla (beat 5 minutes at high speed on mixer). Blend in cooled chocolate. Sift together flour, soda, and salt. Add to creamed mixture alternately with ice water, beginning and ending with flour. Beat after each addition. Bake in two 9 inch round pans. Bake at 350 degrees for 30 to 35 minutes. Frost when cool.

ICING:

2 1/2 (1 oz.) sq. unsweetened chocolate
2 c. powdered sugar
3 tbsp. hot water
1 egg
1/3 c. butter
1 tsp. vanilla

Melt chocolate and add to powdered sugar, egg, butter, vanilla and hot water. Beat 5 minutes or until fluffy. Frost top and sides of cake. This is a great cake for someone who is allergic to milk.