Chocolate Velvet Cake

16 oz. pkg. semi-sweet morsels
1 tsp. soda
3/4 tsp. salt
1 3/4 c. sugar
1 tsp. vanilla
3 eggs
3/4 stick softened butter
1/2 c. Crisco
2 1/4 c. sifted all-purpose flour

Combine chocolate morsels and 1/4 cup water in saucepan; stir over low heat until melted and smooth. Remove from heat.
Sift flour, soda and salt together; set aside. Combine sugar, butter and vanilla in bowl, beat until well blended. Add eggs, one at a time, beating well after each addition. Blend in
melted chocolate mixture. Stir in flour mixture alternately with one cup water. Pour into two greased and floured 9-inch layer cake pans. Bake in 375 degrees oven for 30 to 35 minutes. Let cool.

Chocolate Velvet Frosting

1 (6 oz.) pkg. semi-sweet chocolate morsels
3 Tbsp. butter
1/4 c. milk
1 tsp. vanilla
1/4 tsp. salt
3 c. confectioners sugar, sifted

Melt chocolate morsels and butter over hot, not boiling, water. Remove from water. Add milk, vanilla and salt; mix until well blended. Beat in confectioners sugar gradually.
Frost Chocolate Velvet Cake.

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