1. Preheat the oven to 350°F. Grease two 9" round cake pans. Dust them with flour and tap out the excess.
2. Whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Stir the lemon juice and vanilla into the milk and set aside.
4. Put the chopped chocolate in a bowl and pour the boiling water over it.
5. Let sit for 30 seconds. Stir until the chocolate melts.
6. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each one.
7. Add the melted chocolate and beat until blended.
8. Alternate beating the flour mixture and milk mixture into the chocolate mixture, beginning and ending with the flour.
9. Scrape the batter equally into the pans and bake for 20 to 25 minutes, until the layers pull away from the sides of the pans. Let cool in the pans for 5 minutes and then turn onto wire racks. When the layers are cool, spread with Fluffy Chocolate Frosting. Serves 8 to 10.
FLUFFY CHOCOLATE FROSTING
☐ 10 Tbl. softened butter
☐ 4 cups confectioners' sugar
☐ 3 oz. unsweetened chocolate, melted and cooled
☐ 6 to 7 Tbl. heavy cream
☐ 2 tsp. vanilla extract
1. Cream the butter until light and fluffy. Lower the speed and add the sugar, a cup at a time, mixing until blended.
2. Add the chocolate and cream and beat well. Add the vanilla.
3. Increase the speed and beat for 3 to 4 minutes until the frosting is fluffy and a good spreading consistency. Makes about 3 cups.
