1 c. (2 sticks) butter
2 c. sugar
4 eggs
2 tsp. vanilla
1 (4 oz.) bar German sweet chocolate, melted
3 c. sifted flour
1 tsp. salt
1/2 tsp. baking soda
1 c. buttermilk

USE: 10 inch well buttered tube pan. OVEN: 300 degrees - 1 hour and 35 minutes.

Butter bottom, sides and tube of cake pan. Have butter only slightly softened (not soupy soft). Start chocolate melting over hot water. In mixer bowl, cream butter and sugar together at high speed of mixer, then add eggs, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour once, measure and add salt and soda. Sift again. Add to creamed mixture, alternating with buttermilk; beginning and ending with dry ingredients.

Pour into pan and bake about one hour and third to thirty-five minutes. Test cake when it just begins to break from pan sides by sticking toothpick in cake halfway between tube and pan side. Cool in pan at least 10 minutes. Sprinkle with confectioners' sugar. Serve with ice cream.