Ghiradelli Fudge Cake - cooking recipe

Ingredients

For the cake
2 cups unsifted cake flour
1 3/4 cups sugar
3/4 cup ghirardelli cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or 1 cup margarine, very soft
3/4 cup milk
1/2 cup water
2 eggs
2 teaspoons vanilla
For the frosting
4 ounces ghirardelli semisweet chocolate
4 tablespoons butter
3 cups powdered sugar
& # 8531 cup Hot milk
1 teaspoon vanilla

Preparation

For the cake:.
Heat oven to 350\u00b0F Measure the 6 dry ingredients into large mixer bowl. Mix on low 1 minute to combine. Add remaining ingredients, all at once. Mix on medium 1 minute, scraping down bowl, to blend mixture; beat on high for 3 minutes.
Spread into 2 parchment lined or greased and lightly floured 9 by 1-1/2\" round cake pans.
Bake at 350\u00b0F for 30 to 35 minutes; cool 5 minutes. Remove layers and cool on racks.
When completely cool, frost with Chocolate Butter Cream Frosting. See below.
For the frosting:
In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly. Beat sugar with milk, vanilla, and salt until smooth. Add melted chocolate and beat until thick enough to spread on cake.