1 stick butter
1 c. white sugar
1 c. light brown sugar
2 eggs
1 tsp. vanilla (2 tsp. if imitation)
2 (1 oz.) squares unsweetened chocolate, grated
1/2 c. hot water
2 c. flour
1/4 tsp. salt
1 tsp. baking soda
2/3 c. sweet milk

Cream butter and sugars. Add eggs, 1 at a time. Beat until fluffy. Add vanilla. In another bowl, pour hot water over grated chocolate and blend thoroughly; cool slightly. Add chocolate to creamed mixture and blend. Add flour sifted with salt and soda, alternate with milk; mix well. Pour into greased and floured pans. Bake at 325 degrees for 25 to 30 minutes.

PANS:

3 (8 1/2" round or 1 (15" x 10" x 1 1/4") sheet or 1 (11 1/2" x 17 1/2" x 7/8") sheet

CARAMEL FROSTING:

1 1/2 c. white sugar
1 1/2 c. light brown sugar
1 stick butter
1/2 stick butter
1 c. evaporated milk undiluted
1 tsp. vanilla (2 tsp. if imitation)

Put all ingredients, except vanilla, in 3 quart saucepan. Bring to rapid boil. Cut heat to medium low and cook, stirring constantly for 10 to 12 minutes or until soft ball stage. Remove from heat; add vanilla. Continue to beat until reaches the right consistency to spread on cake.