Categories: Cakes, Chocolate 
      Yield: 1 servings 
  
      4 oz Unsweetened Chocolate             1/2 ts Salt 
      1 c  Sugar                             1/2 c  Butter or shortening 
    1/2 c  Buttermilk or sour milk           3/4 c  Sugar 
    1/2 c  Cake Flour; sifted                  3    Eggs; well beaten 
  1 1/2 ts Baking Powder                       1 c  Buttermilk or sour milk 
    3/4 ts Soda                                1 ts Vanilla 
  
  Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup buttermilk 
  and stir over boiling water until sugar is dissolved. Cool. Sift flour 
  once, measure, add baking powder, soda, and salt and sift together three 
  times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream 
  together until light and fluffy. Add eggs and beat well. Add about 1/4 of 
  flour mixture, mix thoroughly; add chocolate mixture and blend. Add 
  remaining flour, alternately with buttermilk, a small amount at a time; 
  beat very thoroughly after each addition. Add vanilla. Bake in greased 
  15x9x2- inch pan, in a moderate oven ( 35O degrees F.) 30 minutes, or until 
  cake is done. When cold, trim edges, cut in half crosswise, and put 
  together as a two-layer cake, matching edges carefully. Spread tops and 
  sides with Martha Washington's Fudge Frosting (See recipe). Or add chopped 
  nut meats to part of frosting and use as filling. This recipe has been 
  adapted to modern measurements from Marthas Washington's own recipe. It is 
  an excellent choice for February parties or for any occasion where a deluxe 
  cake is desired. 
   
  Kate Smith Collection, (as adapted from Martha Washington's recipe) 
  Published 1940 by General Foods Corp. (Courtesy of Barb Day)