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Feathery Fudge Cake

2 1/2 Squares (2 1/2 Ounces)

-Unsweetened Baking -Chocolate Broken Into Pieces 3/4 c (6 Ounces) Butter Or

-Margarine, Softened 2 c Sugar

1 ts Vanilla Extract

2 lg Eggs

2 1/4 c Unbleached All-Purpose Flour

1 1/4 ts Baking Soda

1/2 ts Salt

1 1/3 c Water

Yield: 10 To 12 Servings Pre-heat the oven to 350 Degrees F. In a small microwave safe bowl, place the chocolate and microwave on HIGH (100 %) power for 1 1/2 to 2 minutes or until smooth when stirred; set aside to cool slightly. Grease and flour two 9 inch round baking pans. In a large mixing bowl, beat the butter, sugar,

and vanilla until light and fluffy. Add the eggs and cooled chocolate blending well. In a separate bowl, stir together the flour, baking soda and salt; add alternately with the water to the chocolate mixture beating well after each addition. Pour the batter evenly into the 2 prepared pans. Bake for 35 to 40 minutes or until a wooden pick inserted in the middle comes out clean. Cool 10 minutes in the pans and remove from the pans and place on a rack to finish cooling. When the layers are completely cool, frost with any desired frosting.

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