So rich and velvety and moist and good that if you could have just one chocolate-cake recipe, bet you’d choose this—
2/3 cup soft butter
1 ¾ cups sugar
2 eggs
1 teaspoon vanilla
2½ 1-ounce squares unsweetened chocolate, melted
2½ cups sifted cake flour
1¼ teaspoons soda
½ teaspoon salt
1 ¼ cups ice water
Cream together butter, sugar, eggs, and vanilla till fluffy (beat 5 minutes at high speed on mixer, scraping bowl occasionally to guide batter into beaters; or beat 5 minutes by hand). Blend in cooled chocolate. Sift together flour, soda, and salt; add to creamed mixture alternately with ice water, beating well after each addition. Bake in 2 paper-lined 9 x 1 ½ inch round pans in moderate oven (350) 30 to 35 minutes or till done. Frost cooled cake with Chocolate Fortune Frosting; trim sides with California walnut halves.
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