Chocolate Nut Frosting:

2 squares (1 oz. each) semisweet chocolate
1/2 c. butter
1 (16 oz.) box confectioners' sugar
1 tsp. vanilla extract
1/4 c. milk
1/2 c. chopped walnuts

Melt the chocolate and butter together in a saucepan over medium low heat or in the microwave. Pour into a large mixing bowl. Add confectioners' sugar, vanilla extract and milk. Beat until smooth. Stir in walnuts. Spread between layers, on top and around sides of cake.

Note: If frosting becomes too thick, add a small amount of milk and stir until mixed.

Layers:

1 1/2 tsp. baking soda
1 1/4 c. buttermilk

Preheat the oven to 350°F. Grease and lightly flour two 9-inch cake pans. Combine the butter, sugar, and melted chocolate in a large mixing bowl. Beat until well mixed. Add the eggs one at a time, beating well after each addition. Add vanilla. Mix well. In medium bowl, combine the flour, salt, and baking soda. Stir to mix. Add to the creamed mixture alternately with the buttermilk, starting and ending with the flour mixture. Divide the batter evenly between the prepared pans.

Bake for 30 to 35 minutes, or until a toothpick inserted in center of layers comes out clean. Remove from pans immediately and cool on a rack.