Grandma's Dark Chocolate Cake
|Unsweetened bakers chocolate||2 Ounce (Baker's)|
|Sugar||2 Cup (32 tbs)|
|Milk||2 3⁄4 Cup (44 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Raisins||16 Ounce (1 Package Of 16 Ounce)|
|Fudge frosting||1⁄2 Cup (8 tbs)|
Combine the chocolate, the 2 egg yolks, 1 cup of the sugar, milk and butter in a heavy saucepan.
Bring to the boiling point, stirring constantly; remove from heat.
Stir in a mixture of the buttermilk, flour, 2 eggs and baking soda.
Spoon the batter into two 8 or 9 inch cake pans.
Bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean.
Remove to a wire rack to cool.
Combine the heavy cream and remaining 1 cup sugar in a heavy saucepan.
Bring just to the boiling point, stirring constantly.
Remove from heat.
Stir in the raisins.
Spread between the cake layers.
Frost the cake with the Fudge Frosting.