This method of mixing chocolate cake is not a modern one. I'm sure some homemaker in the past figured that the chocolate combined better if melted with other ingredients. In many families this is considered tops in chocolate cake, for it is moist.

Beat 1 of the eggs slightly in a small saucepan, add 1/2 cup milk and 2/3 cup sugar. Cook and stir over low heat for several minutes or until the mixture begins to barely coat the spoon. Add the chocolate and continue stirring until it is melted and the mixture is thickened slightly. Cool to room temperature. Cream the butter until fluffy and cream in the rest of the sugar gradually. Continue creaming until very light. Add the vanilla and the remaining eggs, and beat well to combine. Sift the dry ingredients together and add alternately with the remaining cup of milk. If using a mixer, add at low speed. Stir in the chocolate mixture just to combine. Spread into three 8 or 9 inch pans that have been greased and floured or lined with greased paper. Or spread evenly into a greased and floured sheet pan 11 x 14 x 2 inches. Bake in a preheated 350°F oven about 25 minutes for layers or 40 for a sheet cake. If the cake springs back when pressed lightly in the center, it is done. Cool in the pan on a rack 5 minutes, then loosen from pan, turn out on rack, and continue to cool. Frost with your favorite white or chocolate frosting. Frequently it is filled and frosted with a sweet chocolate filling.