2 (4 oz.) bars German sweet chocolate
2 1/2 c. sifted Swans Down cake flour
1 1/4 tsp. Calumet baking powder
1/2 tsp. salt
1 c. butter
1 2/3 c. sugar
4 eggs
1 tsp. vanilla
1 c. plus 2 tbsp. milk

GLAZE:

1 (4 oz.) bar Baker's German sweet chocolate
1 tbsp. butter
3 tbsp. water
1 c. sifted powdered sugar
Dash salt
1/2 tsp. vanilla

Heat chocolate over hot water until partially melted. Remove from hot water and stir rapidly until entirely melted. Cool. Measure sifted flour, baking powder and salt and sift together. Cream butter and gradually add the sugar, creaming after each addition, until mixture is very light and fluffy. This takes about 10 minutes with an electric mixer and longer if by hand. Add eggs, one at a time, beating well after each addition. Stir in cooled chocolate and vanilla. Mix well.

Alternately add flour mixture and milk, beating well after each addition. Pour into a 10 inch tube pan, lined on the bottom with paper and greased around the sides and tube. Bake at 325 degrees for 1 hour and 30-35 minutes. Cool cake in pan for 15 minutes and then loosen from the tube and sides and remove from pan. Cool completely. To store, wrap tightly in transparent Saran Wrap or aluminum foil and place in refrigerator.

To glaze, melt the chocolate and butter in water over low heat. Combine sugar and salt. Add chocolate mixture gradually, blending well. Add vanilla. This makes 3/4 cup of glaze, enough to cover top of 9 inch layer or 10 inch tube cake.

I bake this in a bundt cake pan and use the glaze. It's almost like eating a chocolate bar.