Serves: 5
Total Calories: 1,283
Yield: 20 (2-inch) squares
Preheat oven to 325°. Cream butter and sugar with electric beater until light and fluffy. Add eggs, one at a time, and beat well after each addition. Sift flour with salt. Mix soda with buttermilk and add alternately with flour to creamed mixture, starting and ending with flour. Add vanilla and melted chocolate with water; stir until smooth. Grease a 9x13-inch pan. Pour batter into pan and bake 50-55 minutes. Cool in the pan. While slightly warm, frost with Chocolate Frosting. The cake freezes well.
Chocolate Frosting:
In a heavy saucepan, cook margarine, sugar, and milk to a full rolling boil. Boil for 2 minutes. Remove from heat; add chocolate pieces and nuts. Blend quickly. Beat until a spreading consistency. (It won't take more than a minute or two.) Spread at once over chocolate cake.
This Chocolate Cake recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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