Feathery Fudge Cake

2/3 cup butter, softened to room temperature

1 3/4 cups granulated sugar

1-2 teaspoons vanilla extract

2 eggs, at room temperature

2 1/2 (1-ounce) squares unsweetened chocolate, melted and cooled (can be done in the microwave)

2 1/2 cups flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1 1/4 cups ice cold water

Using an electric mixer, cream the butter, then gradually add the sugar and beat until thoroughly incorporated, for about 5 minutes. Add the vanilla, and the eggs one at a time, beating well after each addition. Beat in the chocolate until well combined.

In a separate bowl, mix together the flour, baking soda and salt. Beat the flour mixture into the butter mixture alternating the flour mixture and ice cold water, until well combined. Batter will be thick. Spread in a greased and floured 9x13" pan and spread evenly. Bake 350 degrees for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool thoroughly. Frost with White Fudge Frosting.

White Fudge Frosting

1/2 cup butter

1 cup granulated sugar

1/4 cup milk

1 1/4 - 2 cups powdered sugar

1 teaspoon vanilla

Melt the butter in a large saucepan. add the granulated sugar and milk, stirring until blended. Bring mixture to a boil, stirring constantly (be careful not to burn). Cool, then gradually add the powdered sugar, beating until it reaches the desired spreading consistency. Stir in the vanilla. Add a little additional milk, if frosting is too thick.

Enough to frost (2) 8 or 9" cake layers or (1) 9x13" cake.