*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Chocolate
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           Unsweetened Chocolate
    1       c            Sugar
      1/2   c            Buttermilk -- or sour milk
      1/2   c            Cake Flour -- sifted
    1 1/2   ts           Baking Powder
      3/4   ts           Soda
      1/2   ts           Salt
      1/2   c            Butter -- or sbortening
      3/4   c            Sugar
    3       ea           Eggs -- well beaten
    1       c            Buttermilk -- or sour milk
    1       t            Vanilla
   Melt chocolate over boiling water; add 1 cup sugar and
   1/2 cup butterrmilk and stir over boiling water until
   sugar is dissolved. Cool. Sift flour once, measure,
   add baking powder, soda, and salt and sift together
   three times.  Cream butter thoroughly  add 3/4 cup
   sugar gradually, and cream together until light and
   fluffy. Add eggs and beat well. Add about 1/4 of flour
   mixture, mix thoroughly; add chocolate mixture and
   blend. Add remaining flour, altenately with
   buttermilk, a small Amount at a time; beat very
   thoroughly after each addition. Add vanilla. Bske in
   greased 15x9x2- inch pan, in a moderate oven ( 35O
   degrees F.) 30 minutes, or until cake is done. When
   cold, trim edges, cut in half crosswise, and put
   together as a two-layer cake, matching  edges
   carefully. Spread tops and sides with Martha
   Washington’s Fudge Frosting (See recipe). Or add
     chopped nut meats to part of frosting and use as
     filling. This recipe has been adapted to modern
     measurements from Martha Washington’s own recipe.
     It is an excellent choice for February parties or
   for any occasion where a deluxe cake is desired. Kate
   Smith Collection, as adapted from Martha Washington’s
   recipe Published 1940 by General Foods Corp.
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