THREE LAYER CHOCOLATE BIRTHDAY CAKE AND FROSTING RECIPE from Maine via Susan Felton and Suchèle Bakers Set oven to 325F Prepare the ingredients below and grease and dust 3-8” cake pans. Place the pans on a tray so you can turn and remove them more easily. Sift together: 2 c. flour 1 ½ baking soda ¾ t baking powder ¾ t kosher salt ¼ c cornstarch Measure together: 3/4c yogurt 1 1/2t vanilla extract Pour ¾ c boiling water over: 3oz chopped unsweetened chocolate Stir together and set aside Cream together: ¾ c. butter 1 7/8 c br. Sugar (fill up a 2-cup measure and take away 2 Tablespoons) Blend and beat in: 3 eggs, one at a time When thoroughly blended stir in melted chocolate at slow speed. Scrape down, mix again and add ½ cup of dry mix, blend. Add all of yogurt mix, blend. Add remaining dry mix and give a final mix at high speed. Pour or spoon one third of batter into each pan. Use a knife blade pointing straight down to even and remove air pockets. Bake for 20-25 minutes or just until the tops are firm to a light touch. Cool on racks. I turn them out after fully cooled. If the layers get stuck to the bottom of the pan heat gently on a burner to loosen Chocolate Frosting ….to eat with a spoon. Stir together in a heavy bottom saucepan over medium heat to dissolve: ¼ c granulated sugar ½ c heavy cream ½ c evaporated milk Bring to a rolling boil. Reduce heat and maintain at a low boil for 8 minutes. Reduce heat if necessary to make sure bottom doesn’t brown. Prepare: ½ c cold butter cut into pieces 4oz cut up unsweetened chocolate Stir into hot creamy mix until combined with: 1 t excellent vanilla Refrigerate, stirring every 10 minutes until thick and smooth. Do not let it harden. Prepare to frost the cake! Put a good dollop of frosting on the bottom layer. Using a thin blade spatula spread it to the edges. Repeat on remaining layers. Putty up the outside with a light coat. Reserve some frosting for a finish coat. Refrigerate briefly and then finish the sides and top. Sprinkles over all!