2 1/2 c. sifted Swans Down cake flour
1 tsp. baking soda
1 c. butter
2 1/4 c. brown sugar
3 eggs, slightly beaten
1 tsp. vanilla
2 sq. unsweetened chocolate, melted & cooled
1 c. milk

Sift flour with soda. Stir butter to soften. Add sugar; cream until light and fluffy. Add eggs and vanilla; beat well. Stir in chocolate. Alternately add flour mixture with milk, beating after each addition.

Pour into three 8 inch pans, lined on bottom with waxed paper. Bake at 350 degrees for 30-35 minutes. Cool in pans 10 minutes; remove and cool on racks. This cake may also be baked in two 9 inch pans for 35 minutes.

FROSTING:

4 sq. unsweetened chocolate
1/2 c. butter
4 1/2 c. sifted confectioners' sugar
1/3 c. milk
2 egg whites
1 tsp. vanilla

Melt 4 squares chocolate (unsweetened) with 1/2 cup butter. Mix in 4 1/2 cups sifted confectioners' sugar, 1/3 cup milk, 2 egg whites and 1 teaspoon vanilla. Place mixing bowl in bowl of ice and water; beat with mixer until of right consistency to spread on cake.