RICH CHOCOLATE CAKE (mrs reed bullen)

2 1/2 C packed brown sugar

2 sticks softened butter

2 squares (1 oz each) melted unsweetened chocolate

4 eggs

2 C milk

4 C flour

2 t baking soda

1/2 t salt

2 t vanilla

Cream brown sugar and butter until well blended.  Beat in melted chocolate.  Add eggs one at a time, until well blended.  Beat in milk.  Sift dry ingredients and add alternately with milk, until well blended.  Stir in vanilla.  Pour into greased and lightly floured 9x13 pan and bake at 350 degrees for 45-50 minutes or until toothpick test passes.  Cool and top with icing.

ICING:

2 C sugar

1/8 t cream of tartar

1 square (1 oz) unsweetened chocolate

1 C heavy cream

Combine sugar, cream of tartar, chocolate, cream and heat, stirring, until sugar dissolves and chocolate melts.  Cook to soft ball stage.  Cool and spread on cake.