3 sq. unsweetened chocolate, melted
2/3 c. honey
1 3/4 c. cake flour, sifted
1 tsp. salt
1 tsp. baking soda
1/2 c. shortening
1/2 c. sugar
1 tsp. vanilla
2 eggs, unbeaten
2/3 c. water

Blend together melted chocolate and honey. Cool. Sift together flour, soda, salt. Cream shortening and sugar until fluffy. Add chocolate-honey mixture and vanilla. Blend. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with water, beating until smooth. Bake in 2 greased 8 inch pans. Cool and spread with chocolate frosting.

EXTRA SPECIAL CHOCOLATE FROSTING:

1/2 c. sugar
1/4 c. butter
1/4 c. light cream
1/4 c. honey
3 sq. dark chocolate, cut up
1/4 tsp. salt
2 egg yolks, beaten

Combine first 6 ingredients in top of double boiler and place over boiling water. When melted, beat until blended. Pour small amount of mixture over egg yolks and stir vigorously. Return to double boiler and cook 2 minutes longer or until mixture thickens slightly. Remove from hot water. Place in pan of ice water and beat until of spreading consistency. Enough for two 8 inch layers.