4 sq. unsweetened chocolate
1 stick (1/2 c.) butter
1 c. boiling water
2 c. sugar
1/4 tsp. salt
2 c. flour
1 1/2 tsp. baking soda
2 eggs
1/2 to 3/4 c. sour milk
1/2 tsp. vanilla

Melt chocolate and butter and stir until blended. Slowly add boiling water. Then add sugar, salt, flour, and baking soda. Beat eggs well and add sour milk and vanilla; fold in egg mixture.

Bake in greased and floured 8 or 9-inch round pans at 350 degrees for 25-30 minutes. For "sour milk" use sweet milk with 3 tablespoons lemon juice.

MAGIC CHOCOLATE FROSTING:

1 can Eagle Brand milk
1 tbsp. water
2 (1 oz.) sq. unsweetened chocolate
1/2 tsp. vanilla

In top of double boiler, combine Eagle Brand milk, water and chocolate. Cook over hot water until thickened, stirring frequently. Remove from heat; cool. Stir in vanilla. Spread on cooled cake.