4 (1 oz. ea.) squares German sweet chocolate (Baker's)
1/2 cup boiling water
1 cup (2 sticks) butter
2 cups sugar
4 egg yolks
1 tsp. vanilla
2 1/2 cups cake flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten

Preheat oven to 350°F.

Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, beating well after each. Blend in vanilla and chocolate.

Sift flour with baking soda and salt. Add dry mixture alternately with buttermilk, mixing well after each addition. Fold in beaten egg whites. Pour into 3 prepared cake pans.

Bake at 350°F for 35 to 40 minutes.

Turn out onto wire racks to cool. Stack and frost with chocolate frosting.

CHOCOLATE FROSTING:

1/2 cup (1 stick) butter
1/8 tsp. salt
1 (1 lb.) box sifted confectioners' sugar, divided
4 (1 oz. ea.) squares German sweet chocolate, melted
1 tsp. vanilla
1/3 cup milk

Cream butter. Add salt and part of sugar. Beat in melted chocolate and vanilla. Add rest of sugar alternately with milk, beating until smooth.

Submitted by: Adrian Soyer