Shirley Temple Cake

Heat oven to 375 degrees F. Grease and flour 2 (8-inch) round cake pans.

Break chocolate in to bits. Pour on the boiling water. Stir for a minute then set aside to cool.

Cream butter. Then add sugar and beat until blended. Add the vanilla and then the eggs and beat well. Add the melted chocolate and blend thoroughly.

Sift together the dry ingredients. Add to the creamed mixture along with the milk. Beat until the batter is well blended and perfectly smooth.

Pour into the prepared pans. Bake for about 30 minutes, or until a toothpick inserted in center comes out clean.

Remove from the oven and let the layers cool in the pan for about 5 minutes. Then turn out on racks to cool.

Fill and frost with chocolate butter frosting. Serve with vanilla ice cream if desired.