2 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 sq. unsweetened chocolate
2/3 c. water
1 1/2 c. sugar
1 tsp. vanilla
2/3 c. butter, softened
3 eggs
1/3 c. buttermilk
Chocolate Fudge Filling

1. Sift flour, baking powder, baking soda and salt onto wax paper. Set aside.

2. Cook chocolate, water and 1/4 cup sugar in a saucepan, stirring constantly over low heat until thick and smooth. Transfer to bowl; chill over ice water, stirring often. Add vanilla.

3. Beat butter and remaining sugar in large bowl until fluffy. Beat in eggs, one at a time. Add chilled chocolate mixture; blend.

4. Add sifted ingredients alternately with buttermilk, beating well after each addition, until smooth. Pour into two greased and floured 8 inch round layer cake pans.

5. Bake in preheated moderate oven (350 degrees) for 35 minutes, or until centers spring back when lightly pressed with fingertips.

6. Remove from pans; cool on wire rack. Split in half. Fill and frost with Chocolate Fudge Filling. Decorate with walnuts, if you wish.

Chocolate Fudge Filling: Combine 6 squares semi-sweet chocolate and 3 tablespoons butter in small saucepan. Place over very low heat just until melted. Transfer to bowl; beat in 7 tablespoons milk, 1 teaspoon vanilla until blended. Gradually beat in 3 cups sifted 10X sugar until smooth and spreadable.