The Best Chocolate Cake Ever
2 cups white granulated sugar
2 cups Martha White self-rising flour
2 cups Buttermilk (NOT lowfat)
2 sticks real butter (salted)
3 Eggs (beaten)
4 1-oz squares unsweetened chocolate
2 teaspoons vanilla flavoring
Melt the butter and chocolate in a heavy saucepan over medium low heat. While that is melting, mix other ingredients together.
Mix the melted butter and chocolate in with the batter.
Pour into greased and floured cake pans and bake slow at 325 degrees for about 30 minutes or until a toothpick comes out without batter. The cake may look slightly cracked on top.
The cake is so moist the toothpick may look like it has cake on it - and maybe it will, but if it isn't wet, it's done.