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This PRIZE WINNING cake takes the blue ribbon every time! Enjoy this treat from the Cheatham family's private recipe collection. It was kept a secret for generations. Bon appetite!

6 oz. butter softened

2 1/4 cups lt. brown sugar, packed

3 large eggs

3 oz. quality unsweet chocolate, melted

2 tsp. vanilla

2 cup all-purpose flour

2 tsp. baking soda

3/4 tsp. salt

1/2 cup buttermilk

1 cup boiling water


Preheat to 350 degrees. Grease and flour 2 8" pans. Cream butter and sugar in mixer. Add eggs one at a time. Beat 5 minutes until fluffy. Add chocolate and vanilla. In bowl, combine flour, soda, and salt. Add dry ingrediants to batter alternating with buttermilk until well mixed. On low speed, add boiling water. Batter will be THIN. Pour into pans, tap pans on counter to break bubbles and even out tops. Bake 35-40 minutes until it is set, doesn't jiggle, and inserted straw comes back clean. DO NOT OVERBAKE or UNDERBAKE. Cool. and frost with below recipe. Cake is best 2-3 days after production because flavors will marinate.
Frosting
1/2 unsalted butter
2 Tbsp. shortening
4 cups powdered sugar
1/2 chocolate syrup
1 tsp. salt
6 oz. unsweet chocolate, melted
1 1/3 Tbsp. vanilla
1 large egg yolk
1-2 Tbsp. hot coffee

Cream butter and shortning. Add 1/2 of the sugar. Stir in chocolate syrup. Add rest of sugar. Mix in mixer 1 minute. Combine egg yolk and vanilla and add to frosting. Slowly add enough coffee to correct consistency. Mix on high until fluffy. If thin, refrigerate shortly. If thick, add more coffee. Frost on cooled cake, and let stand, covered for 2-3 days before serving. DO NOT REFRIGERATE. Enjoy the best chocolate cake and frosting that you've ever tasted!

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