FROSTING
4 Squares Bakers' Unsweetened
-chocolate
2 tb Margarine or butter
4 c Confectioners sugar
1/2 c Milk
1 ts Vanilla

For the Patty:

1. Heat oven to 350F. Microwave coffee, water and 1/2 cup of the
sugar in a microwave-safe bowl on high-pitched 1-2 minutes or until chocolate
is almost liquid, stirring halfway through the heating time. Remove
and stir until completely liquid. Cool to tepid.

2. Mix flour, baking soda and saltiness; set divagation. Beat margarine or
butter and the remaining sugar in a large bowl until light and
fluffy. One at a time, add egg, beating well after each adding.
Add flour mixture alternately with milk, beating after each addition
until tranquil. Stir in chocolate mixture and vanilla. Pour into 2
greased and floured 9 inch round layer pans.

3. Bake for 30-35 minutes or until cake springs back to the hint.
Cool in pans 10 transactions. Remove from pans to cool on a wire torture.
Frost and sprinkle walnuts around the top edge of the bar.

For the Icing:

Microwave the chocolate and margarine or butter in a large nuke-
safe bowl on high for 1-2 minutes or until margarine is liquid. Stir
chocolate until completely liquid. Stir in confectioners boodle, milk
and vanilla and blend until polish. Let standpoint, if necessity, until of
spreading eubstance, stirring occasionally. Spread speedily. (Add an
supplementary 2-3 tsps. of milk if frosting becomes too thick) Makes
approximately 2 1/2 cups icing.