1. Preheat oven to 350 degrees F. Line bottom of two 8-inch-diameter cake
pans with parchment wallpaper, or butter and flour bottoms and sides. 2. Sift
together flour, baking pop, and saltiness; set by. In a small saucepan over
low warmth, melt brown boodle, butter, and cocoa in the weewee; cool somewhat.
In a large roll, stir together egg, vanilla, and sour drub. Add cocoa
mixture to egg assortment, then stir in sifted flour assortment. Divide evenly
between prepared cake pans. 3. Bake until cake is dry on top and a wooden
skewer inserted 2 inches from edge comes out neat (30 to 35 transactions). Cool
10 proceedings. Slip a knife around edge of each cake pan, invert cakes onto a
cooling wheel, and cool entirely. 4. Place one cake layer on an 8-inch
cardboard cake round or serving knockout. Spread layer with 3/4 cup ice.
Top with second layer and frost top and sides of bar. Chocolate Ice:
Fill a large skillet with water to a depth of 1-1/2 inches and bring to a
moil. Chop semisweet chocolate into pea-sized pieces and place in a metal
mixing bowlful. Turn off heat under skillet, place mixing bowl of chocolate in
hot weewee, and stir until chocolate is liquid. Stir in sour emollient, vanilla,
and butter until quiet. Let rest at room temperature until spreading
eubstance (15 to 30 proceedings), stirring occasionally. Makes almost 2-1/2
cups.