Devil's Food Chocolate Fudge Cake

Ingredients:

• 1-2/3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
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• 4 ounces unsweetened chocolate
• 1/2 cup water
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• 1/2 cup butter, softened
• 1-3/4 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk

Ingredients for Fudge Frosting:

• 1 cup sugar
• 1/2 cup cocoa powder
• 1/2 cup of milk
• 1/4 cup of butter
• 1 teaspoon vanilla extract

Grease and flour two 9-inch round cake pans. 

Preheat the oven to 350 degrees F. 

Combine the first set of ingredients with a wire whisk. Set aside. 

In a microwavable container melt chocolate with water. Microwave 1 minute and check chocolate. If it's not melted, continue microwaving for 10 seconds at a time. Set aside. 

In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time. Add the vanilla and mix. Pour in the chocolate a little at a time and mix. Combine completely.  Add the flour mixture alternately with the milk until all is used. Pour batter into prepared pans. 

Bake for 27 to 35 minutes until tested with a toothpick and cake has pulled away from the pans. Set cakes aside on cooling rack and begin making frosting. In a saucepan, combine the sugar, cocoa powder, milk, butter, and vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat.

Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. 

Lay one cake down on cake pan, frost the bottom, stack top cake over it, and frost again.

*Note: I happen to think fudge cakes taste better cold, so I would reccomend throwing it in the fridge over night and then having a slice when it's chilled with some hot coffee or a glass of milk!