Aunt Lil's Mother's Killer Chocolate Cake (High Altitude)

I was in the mood this week for a good chocolate cake. Since I haven't been spending much time in my "Baking at High Altitude" cookbook, I decided to turn to the Muffin Lady and so glad I did. This was a moist cake by itself, but became irresistible with the icing. So glad I have a hubby and friends to help me eat it, although I debated on whether or not to share ;)

3 cups water
4 squares unsweetened chocolate
1/2 cup (1 stick) butter
2 cups sugar
2 cups plus 2 tablespoons flour
3 eggs
1 teaspoon vanilla
2 teaspoons baking powder

1. Bring the water to a full boil
2. Measure out 1 1/4 cups, discard the remaining water and add the 4 squares of unsweetened chocolate to the 1 1/4 cups of hot water. Mix the chocolate and water together until all the chocolate is melted and let the mixture cool.
3. Cream together the butter, sugar and flour.
4. Mix the chocolate/water into the butter mixture and blend thoroughly.
5. Then refrigerate the chocolate and butter mixture for 1 hour.
6. Preheat the oven to 325 degrees F.
7. Remove the chocolate/butter mixture from the refrigerator, and add the eggs, 1 egg at a time, until all the eggs are fully incorporated into the batter. Add the vanilla to the batter and mix.
8. Mix the baking powder into the batter with a rubber spatula, wooden spoon or fork. Mix all the ingredients together thoroughly.
9. Grease a 9x13-inch pan.
10. Pour the batter evenly into the prepared pan.
11. Bake the cake 50-60 minutes or until an inserted knife comes out clean. Let cake cool prior to pouring and spreading Aunt Lil's Aunt's Chocolate Icing onto the cake.

Powdered sugar can be sprinkled over cooled cake instead of using  the icing (but I personally recommend the icing). :)

Aunt Lil's Aunt's Chocolate Icing for the Killer Chocolate Cake

2 squares unsweetened chocolate

2 tablespoons butter

1/2 cup sugar

1 5 oz can evaporated milk (If doubling recipe or more, go to 10 oz, 15 oz and so on)

2 tsp vanilla

1. In a double boiler, melt the chocolate and butter. 

2. After the chocolate and butter are melted, add the sugar, evaporated milk and vanilla. Stir constantly over medium heat until mixture thickens, approximately 30 minutes.

3. Remove the icing from the heat and while still warm, pour and spread the icing all over the cooled cake. Allow the icing to cool prior to serving.