Feathery Fudge Cake

3 oz unsweetened chocolate, cut up

2 cups all purpose flour

1 1/4 tsp baking soda

1/4 tsp salt

2/3 cups butter or margarine

1 3/4 cups sugar

1 tsp vanilla

2 eggs

1 1/4 cups cold water

4 3/4 cups sifted powdered sugar

1/2 cup unsweetened cocoa powder

1/2 cup butter or margarine, softened

1/3 cup boiling water

1 tsp vanilla

Grease and lightly flour two 9 x 1 1/2 inch round baking pans; set aside.

In a small bowl saucepan melt chocolate over low heat, stirring frequently.

Remove from heat and let cool. Combine flour, baking soda, and salt; set

aside. In a large mixing bowl beat margarine or butter with an electric mixer on

medium speed for 30 seconds. Add sugar and vanilla; beat till well combined.

Add eggs, one at a time, beating 1 minute after each addition. Blend in cooled

chocolate. Add dry and cold water alternately to beaten mixture, beating after

each addition, until just combined. Pour batter into prepared pans.

Bake in a 350 degree oven for 30-35 minutes or till a toothpick inserted near the center

comes out clean. Cool in pans on wire racks for 10 minutes. Loosen edges of cake from

pans. Remove and cool thoroughly on racks. For FROSTING, mix powdered sugar and cocoa.

Add butter, boiling water, and vanilla. Beat with an electric mixer on low

speed till combined. Beat 1 minute on medium speed. Cool 20-30 minutes or till of spreading

consistency. Frost tops and sides of cake. Serves 12.