1 c. soft butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 (1 oz.) sq. unsweetened chocolate (melted)
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/4 c. ice water

Cream together butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed on mixer, scraping bowl occasionally to guide batter into beaters; or beat 5 minutes by hand. Blend in cooled chocolate.

Sift together flour, soda and salt; add to creamed mixture alternately with the ice water, beating well after each addition.

Bake in 2 paper lined 9 x 1 1/2 inch round pans in moderate oven (350 degrees) 30 to 35 minutes or until done. Frost cooled cake with chocolate fortune frosting, trim sides with walnuts.

CHOCOLATE FORTUNE FROSTING:

2 1/2 (1 oz.) sq. unsweetened chocolate
2 c. sifted confectioners' sugar
3 tbsp. hot water
1 egg
1/3 c. soft butter
1 tsp. vanilla

Melt chocolate in mixing bowl over hot water; remove from heat. With electric mixer, blend in sugar and water. Beat in egg, then butter and vanilla. Frosting will be thin to thick at this point, so place bowl in ice water. Beat until it is at spreadable consistency. It will frost tops and sides of 2 (9 inch) layer pans.