Recipe Courtesy of  Katy Pitch (modified by Tim Haggard)

JUMBO CHOCOLATE CAKE

1/4 pound plus 1 tablespoon butter, softened
2 cups sugar
3 eggs
1/2 cup buttermilk (or sour cream)
3 squares Bakers chocolate (3 ounces unsweetened chocolate)
2 cups cake flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 cup hot water

Preheat the oven to 350 degrees F. Grease one 13 by 9 by 2 inch rectangle baking pan (or two 9 inch round baking pans) with 1 tablespoon of the butter.  Coat the inside of the pan(s) with flour.

Using an electric mixer, cream the remaining butter and sugar, scraping the sides down occasionally.

Add the buttermilk and mix to incorporate.

Add the eggs, one at a time, beating well after each egg.

Sift the flour, baking powder and baking soda together. Add the flour mixture, 1/2 cup at a time, scraping down the sides occasionally.

Melt the chocolate. Mix the melted chocolate and vanilla. Add the chocolate to the batter. Add the water to the batter, mix well. The batter will become very thin.

Pour the batter in the prepared pan(s). Bake the cake for at 350 for 25 minutes, then lower to 325 for 10 to 15 minutes or until the center is set. Remove from the oven and cool completely. Frost with CHOCOLATE ICING, below.

Yield: one cake

CHOCOLATE ICING

2 squares unsweetened chocolate, melted
1/2 pound butter, softened
2 cups sifted powdered sugar
4 tablespoons hot milk
1 teaspoon vanilla
1/4 teaspoon salt

Melt chocolate over hot water. Add butter.  In a mixing bowl, pour milk over sugar, let disolve.  Add vanilla and salt. Add chocolate mixture and beat until thick.  Spread on cake.