#1905 - Double Fudge Layer Cake

(by Shirley McNevich)

4oz. Baker's unsweetened baking chocolate
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks softened butter
1 1/2 cups Domino's dark brown sugar (packed)
2 eggs
1 tsp. vanilla
1 cup + 2 TBSP milk
Frosting: 4 egg yolks; 2 cups white sugar; 1 cup milk; 2 TBSP butter; 8oz. Baker's unsweetened baking chocolate

Melt 4oz. Baker's unsweetened baking chocolate according to box directions. In a bowl add flour, baking powder, baking soda and salt--stir and set aside. In a mixer add 1 1/2 sticks butter, brown sugar and eggs--beat. Add vanilla and melted chocolate--beat. Add 1 cup + 2 TBSP milk--beat. Slowly add flour mixture--beat. Pour 1/2 of the batter into two 8" round greased cake pans. Bake at 350 degrees for 30-33 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen cakes on to wax paper. Cool completely. Frosting: in a mixer add egg yolks--beat until thick. Add 1 cup white sugar--beat. Add 1 cup milk--beat. Pour the mixture into a saucepan over medium heat--add 1 cup white sugar and 2 TBSP butter--stir and bring to a boil, then stir/cook until thickened. Remove from heat--add 8oz. baking chocolate--stir until chocolate melts and mixture is smooth. Cool to room temperature, then pour the mixture into a mixer bowl. Refrigerate the frosting for 30 minutes. Remove from refrigerator--place mixer bowl on mixer and beat for 4 minutes or until frosting gets fluffy. Place the bottom cake layer on a cake plate and frost the top, then add second layer and frost the rest of the cake.