---------- Recipe via Meal-Master (tm) v8.05
       Title: Old-Fashioned Milk Chocolate Cake W/frosting
  Categories: Cheesecakes, Chocolate
       Yield: 16 servings
   3 1/2 c  Sifted cake flour
     1/2 tb Baking soda
     1/2 ts Baking powder
     1/2 tb Salt
       6 oz Unsweetened chocolate
            ; chop -- (1 to 2)
       1 c  Water
       1 c  Unsalted butter; soften to
            Consistency of mayo
       2 c  Granulated sugar
     1/2 c  Light-brown sugar; pack
   1 1/2 tb Vanilla
       6    Ex-lg eggs; warm in shells
       1 c  Buttermilk
            Milk chocolate frosting
            (recipe follows)
            Unsprayed or silk leaves;
            Such as rose; geranium
            Or strawberry; opt
   Sift flour, baking soda, baking powder and salt together in
   bowl. In medium heat-proof bowl over (not touching) barely
   simmering water, melt chocolate in water, stirring
   occasionally until perfectly smooth. Remove from heat. In
   large mixing bowl, beat butter on medium speed until
   creamy. Continue beating while sprinkling in granulated and
   brown sugars, 1 tb at time. Add vanilla and beat until very
   light. Add eggs singly, beating until thoroughly blended
   after each, then beat until very light and creamy. Blend in
   chocolate. Add flour in 3 parts by sprinkling over bowl.
   Alternate with buttermilk in 2 parts. Beat on lowest speed
   manageable just until each addition disappears.
   Fold batter with large flexible rubber spatula just until
   thoroughly blended. Divide batter among buttered 9-inch
   round cake pans with bottoms lined with wax paper. Smooth
   tops, then push batter slightly up against sides. Bake 2
   layers on middle oven rack and 1 layer on lower oven rack
   at 350~. Stagger so top pans are not directly over bottom
   Bake until wood pick emerges clean from center of cake, 30
   to 35 minutes. Cool in pans on racks 15 minutes. Then turn
   out onto racks, top sides up, to cool completely.
   Up to 6 hours before serving, set thickest layer on
   platter, bottoms up. Spread with 2/3 cup frosting. Repeat
   with second layer. Place last layer top side up. Frost top
   and sides, making decorative sweeps in frosting with knife.
   Keep cool. Do not refrigerate. Just before serving, wreathe
   leaves around bottom of platter.