Feathery Fudge Cake with Hungarian Frosting

3 1/2 c Cake flour, sifted

1 1/4 ts Baking soda

1/2 ts Salt

2/3 c Butter or margarine,

-softened 1 3/4 c Sugar

2 ea Eggs, unbeaten

2 1/2 ea 1-oz squares unsweetened

-chocolate, melted and -cooled 1 1/4 c Ice water

1 ts Vanilla

HUNGARIAN FROSTING: 3 oz Unsweetened chocolate,

-melted 1 1/2 c Confectioners' sugar, sifted

2 1/2 tb Hot water

1 Egg

4 tb Butter or margarine

Sift together flour, soda and salt. Cream butter or margarine in large bowl of electric mixer. Gradually add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate. Add sifted dry ingredients alternately with ice water. Add vanilla. Pour batter into two 9 inch layer cake pans that have been greased and floured. Bake in a 350 degree F. oven for 30 to 35 minutes. Frost with Hungarian Frosting (below). Hungarian Frosting: Combine chocolate, sugar and water in small bowl of electric mixer; blend well. Add egg and beat well. Add butter or margarine, 1 tablespoon at a time, beating until smooth. This cake and frosting will freeze. Source: Florence P. Hanford's Television Kitchen Meals, 1964. NOTE: This frosting calls for use of raw egg which may pose a health problem. Any other favorite frosting recipe could be substituted. Shared by: June Hoffman, 9/93