4    Squares (1 oz) of

           -unsweetened chocolate
      2 c  Sugar

  1 1/2 c  Buttermilk

      2 c  Flour

  1 1/2 ts Baking powder

      1 ts Baking soda

      1 ts Salt

    3/4 c  Butter or margarine

      3    Eggs

      1 ts Vanilla.

  Martha Washington Devil's Food Cake (from Baker's Book of Chocolate Riches)
  Melt  chocolate  in a saucepan over a very low  heat,  stirring constantly
  until smooth.  Add 1/2 cup of the sugar and 1/2  cup of the buttermilk.
  Stir until well blended.  Cool  thoroughly. Mik flour, baking powder, soda
  and salt.  Cream  butter,  and gradualy beat in the remaining 1 1/2 cups
  sugar.   Continue beating until light and fluffy. Add eggs, one at a time,
  beating  thoroughly after each. Blend in about one-fourth of the flour
  mixture,  then  add the chocolate & vanilla. Alternately add the remaining
  flour and buttermilk, beating after each addition until smooth.
  Pour  into two 9 inch greased & floured pans, and bake  at  350 for about
  40 minutes.

  I  used a cream cheese frosting on the outside and  filled  the space
  between the layers with the chocolate frosting recipe  on the Hershey's
  cocoa box.