Recipe: '50s DOUBLE FUDGE LAYER CAKE

4 oz unsweetened chocolate, chopped

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup unsalted butter

1 1/2 cups packed light brown sugar

2 eggs

1 tsp vanilla

1 cup + 2 tbs milk

FROSTING---

4 egg yolks

2 cups sugar

1 cup milk

2 tbs unsalted butter

8 oz unsweetened chocolate

Heat oven to 350 degrees.* Coat 2 round cake pans with cooking spray. Heat chocolate in microwave on high 30 seconds, stir. Heat another 30 seconds or until melted. Sift flour, baking powder, soda and salt onto a sheet of wax paper.

Beat butter in bowl until creamy. Beat in brown sugar. Add eggs, beat well. Add vanilla and melted chocolate. Alternately beat flour mixture and milk into butter chocolate mixture. Pour into pans. Bake 33 min. or until done. Cool in pans 10 min. Turn layers out.

FROSTING---Beat yolks in bowl until very thick. Slowly beat in 1 cup of sugar until light in color. Beat in milk. Add to saucepan along with remaining sugar and butter. Bring to a boil. Boil whisking 1 min. Remove from heat. Chop chocolate, stir in until smooth. Transfer to bowl. Refrigerate 30 min. Beat frosting until light and fluffy. Frost cake. MAKES 12 SERVINGS OF CAKE