Moist and rich with chocolate, this cake is best baked in a tube-type pan. Use your favorite bundt cake pan or a ring mold of 8-cup capacity, if desired.

Preparation time:   about 15 min Baking time:   45 to 55 min Oven temp:   350 degrees F

For 1 10-inch cake you will need: 1/2 cup butter or margarine, room temperature 1 1/2 cups sugar 4 squares (4 oz.) unsweetened chocolate, melted 4 eggs 2 1/2 cups all-purpose flour 1/2 tsp. baking soda 1 cup buttermilk 2 tsp. vanilla Quick Chocolate Frosting (recipe follows) Walnut halves for garnish

 

1. Cream butter with sugar until well blended. Add chocolate and eggs. Beat until very smooth and fluffy. 2. Add flour, baking soda and buttermilk to bowl. Mix, using low speed, until blended. Or mix using wooden spoon, beating well, until smooth. Stir in vanilla. 3. Turn into well-greased and floured 10-inch tube type pan. 4. Bake at 350 degrees F for 45 to 55 min or until a cake tester comes out clean. 5. Cool 5 min., then turn out of pan onto wire rack. Cool completely. Spread with Quick Chocolate Frosting. Garnish with walnuts. Quick Chocolate Frosting: Over hot water, melt 1 square (1 oz.) unsweetened chocolate with 1 Tbsp. butter. Stir in 1 cup unsifted powdered sugar and 1 to 2 Tbsp. hot coffee or enough to make a smooth, spreadable frosting.