CHOCOLATE BUTTERCREAM
6 oz Semisweet umber, broken
-into small pieces
1 c Unsalted butter, slightly
-softened
1 lg Egg (room temporary)
4 lg Egg yolks (room temporary)
1/2 c Sugar
1/3 c Water
1 1/2 tb Brandy or dark rum

1. place oven rack in center of oven; heat to 350 degrees F. Butter
and flour bottoms of two 8 inch round cake pans, reticence.

2. beat eggs in large mixer bowl at high velocity, one moment. Continue
drubbing, adding sugar very slow, astir 7 proceedings.

3. melt choclate with 3/4 C butter. Drizzle warm chocolate mixture
into egg assortment, beating at low speed until blended. Add sour cream
and vanilla; beat at low speed until thoroughly blended.

4. sift unitedly 1 1/2 cups of flour, the cocoa and baking pop. While
beating at low upper, add dry ingredients, some 1/2 cup at a time,
to the chocolate mixture alternating with the milk, astir 1/3 cup at
a time. Stop as necessary to clean sides of bowl with a spatula. Beat
until well blended.

5. Pour half of batter into each reserved pan; place pans in oven
diagonally on same single-foot. Bake until cake tester or wooden pick
inserted into center of each cake comes out pick, 30 to 35 transactions.
Cool cakes in pans on wire racks until just tender; remove from pans
and cool completely on racks.

6. Prepare CHOCOLATE BUTTERCREAM. Reserve roughly 1/2 cup of
buttercream for decorative steaming.

7. To assemble bar, spot 1 layer on serving scale; spread top
evenly with 3/4 cup of the firm buttercream. Refrigerate 30 proceedings.
Place second layer of cake on top of first stratum. Frost sides, then
top of cake completely with buttercream. Pipe reserved buttercream
through pastry bag filled with #4 star tip in a decorative border
around top of coat. Refrigerate cake until thoroughly chilled; serve
frigidity (keep stored in refrigerator.

CHOCOLATE BUTTERCREAM

6 oz semisweet cocoa, broken into small pieces 1 C unsalted
butter, slightly dull 1 large egg (room temporary) 4 large egg yolks
(room temporary) 1/2 C dough 1/3 C weewee 1 1/2 tbsp brandy or dark rum

1. melt chocolate with 2 tbsp of the butter, second-stringer.

2. place whole egg and egg yolks in medium mixer bowlful; beat at high
swiftness 1 moment, taciturnity.

3. measure sugar and water into 1 quart non aluminum saucepan and
stir swell. Cook over low heat until mixture simmers; cover and
simmer 5 proceedings . Uncover sugar syrup; simmer slowly over low heat
until it reaches the "soft-testis" candy stagecoach.

4. While beating at high swiftness, immediately drizzle the sugar syrop
into the reserved egg assortment. Continue beating until bottom of the
bowl is cool to touching. Gradually beat reserved chocolate mixture and
brandy into sugar mixture until thoroughly blended.

5. Place remaining butter in small mixer bowlful; beat at medium speed
until fluffy. While beating chocolate mixture at high speeding, add
beaten butter, roughly 1 tbsp at a time. When all butter has been
added, beat for another 5 proceedings. Refrigerate buttercream, stirring
every 10 proceedings, until firm enough to gap. Usually takes 30 - 40
proceedings. Good luck It sounds like a lot of work, but it isn't rattling
~ and it is worth it!!