1 pkg. German sweet chocolate (a bar)
1/2 c. boiling water
1 c. butter (I usually use half and half)
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in 1/2 cup boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and melted chocolate and mix until blended. Add dry ingredients alternately with buttermilk, beating after each addition until batter is smooth.

Fold in stiffly beaten egg whites. Pour batter into three (8- or 9-inch) round layer pans, lined on the bottoms with paper. Bake in moderate oven (350 degrees) for 30-40 minutes (depending on pan size) until cake springs back when lightly pressed. Cool. (This cake will have a flat contour and a slightly sugary top crust which tends to crack.)

COOKED FROSTING:

1 c. shortening (7 parts Crisco, 1 part butter)
1 c. granulated sugar
1 c. milk
5 tbsp. flour
1 tsp. vanilla

Mix flour with milk gradually to make a paste. Cook very slowly to a thick clear sauce; cool. Cream sugar and shortening and gradually add the cool flour/milk mixture. Beat until smooth. Add vanilla. For decorating, add some confectioners sugar to thicken to correct consistency. A family favorite.