2 1/4 c. flour
1 3/4 c. sugar
3/4 c. butter, room temperature
3/4 c. milk
4 oz. (4 sqs.) unsweetened baking chocolate, melted
1 1/2 tsp. baking soda
1 tsp. salt
3/4 c. milk
3 eggs
1 1/4 tsp. baking powder
1 tsp. vanilla
Rich Chocolate Frosting
1 c. walnuts, coarsely chopped, toasted (optional)
1 c. walnut halves, toasted

Preheat oven to 350 degrees. Grease 3 (9 inch) layer cake pans. Sift flour into large bowl. Add sugar, butter, 3/4 cup milk, chocolate, baking soda and salt; beat with electric mixer 2 minutes at medium speed. Add remaining milk, eggs, baking powder and vanilla and beat 2 minutes more. Pour into prepared pans and bake in middle of oven 30 minutes, or until cakes test done and have pulled away slightly from sides of pan. Allow to cool completely on racks.

Place first layer on plate and frost. Sprinkle with half the chopped nuts, if desired. Repeat with second layer, using remaining chopped nuts. Top with third layer and frost top and sides of cake. Decorate top of cake with toasted walnut halves.

RICH CHOCOLATE FROSTING:

6 to 8 oz. (6 to 8 sqs.) unsweetened baking chocolate
3/4 c. butter
4 c. powdered sugar, sifted
6 tbsp. strongly brewed coffee
2 eggs
1 tbsp. vanilla
Pinch of salt

Soften chocolate and butter in top of double boiler over hot, not boiling, water. Stir in remaining ingredients. Place top of double boiler in bowl of ice and beat frosting with mixer, about 5 minutes.