Feathery Fudge Cake With Hungarian Frosting

3 1/2 cups Cake flour, sifted 1/2 teaspoon Salt 1 3/4 cup Sugar

1 1/4 teaspoon Baking soda 2/3 cup Butter or margarine, softened 2 Eggs, unbeaten

2 1/2 squares (1-oz size) unsweetened chocolate, melted and cooled 1 1/4 cup Ice water ***HUNGARIAN FROSTING*** 3 ounces Unsweetened chocolate, melted 2 1/2 tablespoons Hot water 4 tablespoons Butter or margarine Sift together flour, soda and salt. Cream butter or margarine in large bowl of electric mixer. Gradually add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate. Add sifted dry ingredients alternately with ice water. Add vanilla. Pour batter into two 9 inch layer cake pans that have been greased and floured. Bake in a 350 degree F. oven for 30 to 35 minutes. Frost with Hungarian Frosting (below). For Hungarian Frosting: Combine chocolate, sugar and water in small bowl of electric mixer; blend well. Add egg and beat well. Add butter or margarine, 1 tablespoon at a time, beating until smooth. This cake and frosting will freeze. 1 1/2 cup Confectioners' sugar, sifted 1 Egg 1 teaspoon Vanilla