Killer Cake

(from The Frog cookbook)
Preheat over to 350 degrees.
Grease two 9" cake tins and cover bottom with parchment or waxed paper (really --- it's a little heavy and breaks easily)

Melt together (in your favorite way) and cool to lukewarm
6 oz. *unsalted* butter
6 oz. unsweetened chocolate

In a large bowl, whisk together (for about a minute)
6 eggs
3 C. sugar
1/2 tsp. sale
1 T vanilla extract

Whisk or stir in
Butter-chocolate mixture (above)
1-1/2 C. flour
1-1/2 C chocolate chips

Pour batter into prepared pans.
Bake 30-35 minutes (time it; cake tester will *not* come out clean)
Cool on racks. Remove when cool. Can be wrapped and refrigerated or frozen for later use at this point.

FROSTING
(This is a fairly basic cooked fudge frosting but incorporates coffee for body)

Combine in deep, heavy pan and bring to a boil
1-1/4 C sugar
2 T instant coffee of choice
1 C heavy cream

Simmer 6 minutes *without* stirring (yes, a little like making fudge!)
Remove from heat and add
5 oz. unsweetened chocolate, finely chopped
4 oz. unsalted butter
1-1/2 t. vanilla extract

Cool (you can chill to hasten the "set-up", just try to bring back to room temperature so it's spreadable).

Assemble in the usual way.
Await praise and adulation.
Have people to whom you will serve the cake sign up for a chocolate-based 12-step program (it will save time after they've trampled you to get second helpings).
Voila!

Thanks to Karen Webb!