Let Us Eat Cake Recipe

"Let Us Eat Cake"
By: Sharon Boorstin

2 sticks of softened butter
1 box of brown sugar
3 extra large eggs or 4 regular
3 squares unsweetened chocolate, melted
2 teaspoons of vanilla
1 teaspoon of baking soda
1/2 teaspoon of salt
2 1/4 cups White Lily flour
1 cup of buttermilk

raspberry, apricot or orange preserves
1/8 cup of fruit based liqeur to match the above

For Frosting:

3 1/2 tablespoons of light Karo syrup
1/2 stick of butter
2 tablespoons of water
1 tablespoon of Kaulua or vanilla extract
1 cup of semi sweet chocolate chips

Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each plus the vanilla and chocolate. Preheat the oven to 350 degrees. Add baking soda and salt to flour mix. To the chocolate mix alternate adding flour and buttermilk ending with the dry ingredients. Do not over mix. Pour the batter into two greased and floured non-stick round cake pans. Bake 30 to 50 minutes, then tooth pick to test. In a small sauce pan over boiling water, mix filling ingredients well. Cool and then invert one cooled layer onto a serving plate, then spread the cooled filling. Top with other layer and refrigerate overnight and then bring to room temperature before icing. In a medium saucepan, mix the Karo syrup, butter, water, and liqueur or vanilla and bring to a boil. Stir in chocolate chips, and let cool and stir until like whipped cream. Frost!