5 sq. (1 oz. each) unsweetened chocolate, divided
1/2 c. butter
2 eggs
3/4 c. sugar
1 tsp. vanilla
1/2 c. flour mixed with 1/4 tsp. salt

Melt 2 squares chocolate and the butter in heavy pan. Cool. In bowl, beat eggs until blended; add sugar and mix well. Stir in chocolate mixture, vanilla and flour mix. Spread in greased 11 x 7 x 1 1/2 pan. Bake 350 degrees 20-25 minutes. Cool in pan on rack. Spread with frosting. Melt 3 remaining squares of chocolate and spread gently over frosting. Chill several hours or until firm. Bring to room temperature, then cut into 15 squares.

FROSTING:

1/3 c. sugar
1/3 c. butter
1/2 c. whipping cream (or half and half)
1 tsp. vanilla

Mix sugar, butter and cream (or half and half) in HEAVY saucepan. Bring to boil, then cook over moderate heat without stirring, until small amount of mixture forms soft ball when dropped in ice water or 236 degrees on candy thermometer. (Take my advice - invest in a candy thermometer for this recipe!!)

Cool in a pan of cold water until mixture is lukewarm. Add 1 teaspoon vanilla. Beat until creamy and of spreading consistency.

Comment: This product is to be taken in extremely small doses only. Both the FDA and the surgeon-general have determined that this substance is low in nothing. Uncontrolled intake could cause an (alternating) skyrocketing and plummeting of blood sugar levels and wild mood swings. This substance has, however, been proven to be an effective antidote to oat-bran poisoning and dangerously low blood cholesterol levels.