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Sift flour, baking powder, baking soda and salt onto wax paper. Set aside.
Cook chocolate, water and 1/4 cup sugar in a saucepan, stirring constantly over low heat until thick and smooth. Transfer to bowl; chill over ice water, stirring often. Add vanilla.
Beat butter and remaining sugar in large bowl until fluffy. Beat in eggs, one at a time. Add chilled chocolate mixture; blend.
Add sifted ingredients alternately with buttermilk, beating well after each addition, until smooth. Pour into two greased and floured 8 inch round layer cake pans.
Bake in preheated moderate oven (350 degrees) for 35 minutes, or until centers spring back when lightly pressed with fingertips.
Remove from pans; cool on wire rack. Split in half. Fill and frost with Chocolate Fudge Filling. Decorate with walnuts, if you wish.
Chocolate Fudge Filling: Combine 6 squares semi-sweet chocolate and 3 tablespoons butter in small saucepan. Place over very low heat just until melted. Transfer to bowl; beat in 7 tablespoons milk, 1 teaspoon vanilla until blended. Gradually beat in 3 cups sifted 10X sugar until smooth and spreadable. |
