Categories: Cakes, Chocolate 
      Yield: 6 servings 
  
      4    Squares (1 oz) of 
           -unsweetened chocolate 
      2 c  Sugar 
  1 1/2 c  Buttermilk 
      2 c  Flour 
  1 1/2 ts Baking powder 
      1 ts Baking soda 
      1 ts Salt 
    3/4 c  Butter or margarine 
      3    Eggs 
      1 ts Vanilla. 
  
  Martha Washington Devil's Food Cake (from Baker's Book of Chocolate Riches) 
   
  Melt  chocolate  in a saucepan over a very low  heat,  stirring constantly 
  until smooth.  Add 1/2 cup of the sugar and 1/2  cup of the buttermilk. 
  Stir until well blended.  Cool  thoroughly. Mik flour, baking powder, soda 
  and salt.  Cream  butter,  and gradualy beat in the remaining 1 1/2 cups 
  sugar.   Continue beating until light and fluffy. Add eggs, one at a time, 
  beating  thoroughly after each. Blend in about one-fourth of the flour 
  mixture,  then  add the chocolate & vanilla. Alternately add the remaining 
  flour and buttermilk, beating after each addition until smooth. 
   
  Pour  into two 9 inch greased & floured pans, and bake  at  350 for about 
  40 minutes. 
   
  I  used a cream cheese frosting on the outside and  filled  the space 
  between the layers with the chocolate frosting recipe  on the Hershey's 
  cocoa box.