1 1/2 cups butter
(no substitutes)
6 squares ( 1 oz. each)
unsweetened chocolate
3 cups sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon salt
FROSTING:
2 pkgs. (8 oz. each)
semisweet baking chocolate
3 cups whipping cream
2 milk chocolate candy bars, shaved
In a microwave or double boiler, melt butter and chocolate.
Stir in sugar. Add eggs, one at a time, beating well after each addition.
Stir in vanilla, flour and salt; mix well.
Pour into three greased and floured 9-inch round cake pans.
Bake at 350 degrees for 23-25 minutes or until toothpick inserted near center comes out clean.
Cool for 10 minutes; remove from pans to wire rack to cool completely.
For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream until well blended. Heat to a gentle boil and stir for 1 minute. Remove from heat, transfer to a mixing bowl. Refrigerate for 2-3 hours or until mixture reaches a
pudding-like consistentcy, stirring a few times. Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate.
Store in the refrigerator.