Categories: Cakes, Chocolate 
      Yield: 10 servings 
  
      1 c  Sugar 
    1/4 c  Cocoa 
    1/2 c  Buttermilk 
    1/2 ts Vanilla 
    1/4 lb Butter, unsalted 
      1    Egg 
      1 c  Flour, Cake 
    1/2 ts Baking Soda 
      1 pn Salt 
      2 oz Chocolate, bittersweet 
    1/4 c  Cream, Heavy 
    1/4 ts Vanilla 
  
  Calories     per serving:             Number of Servings:  10 Fat grams per 
  serving:              Approx. Cook Time: Cholesterol per serving: Marks: 
   
  *DIRECTIONS* 
   
  Preparations:  Divide sugar and buttermilk as below.  Beat egg. Soften 
  butter.  Preheat oven to 375 degrees. 
   
  Butter and flour and 2-inch deep, 8-inch round cake pan and set aside. Beat 
  1/2 cup sugar, cocoa, 1/4 cup buttermilk, and vanilla. 
   
  In another bowl, combine butter and 1/2 cup sugar; beat until light and 
  creamy.  Add beaten egg a little at a time, beating until smooth between 
  each addition. Beat in the cocoa mixture. 
   
  Combine cake flour, baking soda, and salt.  Resift together and beat into 
  the butter/cocoa mixture in two parts alternating with 1/4 cup buttermilk. 
  Pour batter into prepared pan and bate at 375 degrees for 30 - 35 minutes. 
  Let cake rest a few minutes before turning out onto a cake rack to cool. 
   
  For a glaze:  In a double boiler, melt chocolate, cream, and vanilla. Stir 
  until smooth and let cool to warm.  Pour over cake. 
   
  If desire, before glazing, split cake in half and spread your choice of 
  filling between the layers. 
   
  From Williams-Sonoma's April, 1991 Catalogue, page 7.