1 bar Baker's German Sweet chocolate
1 c. shortening
2 tsp. vanilla
3 c. plain flour, sifted
1 tsp. salt, or less
2 c. sugar
4 eggs
1 c. buttermilk
1/2 tsp. baking soda

Partially melt chocolate in double boiler. Remove and stir rapidly until melted completely. Cool. Cream shortening and sugar together in large mixing bowl. Add eggs (one at a time) and flavoring. Blend in cooled chocolate and set aside.

In separate bowl sift together flour, baking soda and salt. Combine flour mixture to sugar mixture alternately with buttermilk. When all ingredients are combined and smooth, pour into a well-greased and floured 9-inch tube pan. Bake in a slow oven, 300°F, for about 1 1/2 hours. Remove from pan while still hot. Cool cake before frosting.

FROSTING:

1 bar Baker's Sweet German chocolate
1 (1 lb.) box powdered sugar (approx)
Dash of salt
1 tbsp. shortening
1/4 c. water
1 1/2 tsp. vanilla

Melt 1 bar Baker's German Sweet Chocolate, water and shortening over low heat. In separate mixing bowl, combine powdered sugar and dash of salt. After chocolate mixture has melted, add to sugar mixture with vanilla. Blend until frosting has reached spreading consistency. (Use most of powdered sugar for really good frosting!)