Categories: Cakes 
      Yield: 6 servings 
  
  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