• 1

  Preheat oven to 350°F.

• 2

  Generously butter and flour two 9-inch cake pans.

• 3

  In a saucepan, slowly melt chocolate and add ½ cup buttermilk. Beat with a whisk, stirring over low heat until mixture is smooth.

• 4

  Add 1 cup sugar and 1 egg yolk. Stir constantly for 3 minutes or until the custard is thick and smooth. Cool.

• 5

  Cream butter and brown sugar well. Add 2 egg yolks, one at a time.

• 6

  Resift cake flour with baking soda and salt. Add to butter mixture in 3 parts, alternating with ¾ cup buttermilk.

• 7

  Stir the cooled custard and vanilla into the batter.

• 8

  Beat 3 egg whites until they are stiff but not dry. Fold into batter.

• 9

  Pour into prepared pans.

• 10

  Bake for 25-30 minutes or until cake just begins to leave the sides of the pans or centers spring to touch. Completely cool in pans before removing.

Peanut Butter Frosting

• 11

  Mix all the above ingredients together well and spread frosting between layers as well as on top and sides of cake.