Recipe courtesy of Pam's Midwest Kitchen Korner


4 squares Hershey’s Unsweetened Baking Chocolate

5 tablespoons hot water

½ cup butter

1½ cups granulated sugar

4 eggs, separated

1¾ cups sifted cake flour

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

2 teaspoons vanilla


Preheat oven to 350°.

Melt the baking chocolate, cut into small pieces, with the hot water in top of double boiler over simmering water.

Cream the butter and sugar together well.

Add the egg yolks, well-beaten, and whip thoroughly.

Then add the melted chocolate mixture, slightly cooled.

Add the flour, sifted with the baking powder and salt, and the milk.

Fold in the stiffly whipped egg whites and vanilla. 

Pour into well-greased and floured, 2 round 8-inch or 9-inch cake pans or a 13 x 9 x 2-inch pan.*

Bake for about 20-25 minutes for round pans, 40-45 for oblong pan or until done when toothpick is inserted in middle and comes out clean.

Let cool in round pans for 5 minutes, then transfer to racks to cool completely.

Frost when completely cool.

*I used two 9-inch round pans, they baked for 22 minutes.

Classic Chocolate Fudge Frosting


½ cup butter

3 squares unsweetened baking chocolate

1 pound confectioner’s sugar

1 teaspoon vanilla

¾ cup milk


Melt chocolate and butter in the top of a double boiler, or in the microwave.  

In a large bowl, combine confectioner’s sugar, vanilla and ½ cup of the milk.

Blend in the melted chocolate mixture.

Add remaining milk, a little at a time, until desired consistency is reached.

Let stand until spreadable, frosting will thicken as it cools.

Frost cake.