2 c  Sifted cake flour

    1/2 ts Baking powder

    1/8 ts Salt

    1/2 c  Butter or regular margarine

  1 1/2 c  Sugar

      2    Eggs

      1 ts Vanilla

      2 oz Unsweetened chocolate,

           -melted and cooled
      1 ts Baking soda

      1 c  Iced water

  This is a 45 year old recipe from Illinois that our Farm Journal tasting
  staff rated "fantastic." Tender crumbed, deep chocolate flavor, with an
  ultra creamy frosting that tastes like chocolate whipped cream.
  Whipped chocolate frosting (recipe follows) Sift together cake, baking
  powder and salt; set aside.  Cream together butter and sugar in mixing bowl
  until light and fluffy, using electric mixer at medium speed. Add eggs, one
  at a time, beating well after each addition. Blend in vanilla and cooled
  chocolate, mixing well.  Combine baking soda and iced water; stir until
  baking soda is dissolved.  Add dry ingredients alternately with iced water
  mixture to creamed mixture,beating well after each addition. Pour patter
  into greased 13x9x2 inch baking pan. Bake in 350F oven for 35 minutes or
  until cake tests done. Cool in pan on rack 10 minutes. Remove from pan.
  Cool on rack.  Frost sides and top of cake with whipped chocolate frosting.
  Cut in squares. Makes 16 servings. WHIPPED CHOCOLATE FROSTING Combine 2
  (1oz) squares unsweetened chocolate and 2 tbsp butter or regular margarine
  in small saucepan.  Heat over low heat until chocolate and butter are
  melted.  Cool slightly.  Combine cooled chocolate mixture, 1 cup sifted
  confectioners sugar, 1 egg, 1/8 tsp salt, 1/4 cup milk and 1 tsp vanilla in
  metal mixing bowl. Set bowl in another bowl filled with ice cubes and
  water. Beat with electric mixer at high speed until mixture becomes light
  and fluffy, and forms soft peaks, about 5 minutes. Origin: Farm Journal's
  Choice Chocolate Recipes Shared by: Sharon Stevens