Adapted from 1968 Better Homes & Gardens Cookbook "Chocolate Fudge Cake", page 72: In a saucepan, combine: 1 lightly beaten egg 2/3 cup sugar 1/2 cup milk 5 oz unsweetened chocolate Cook, stir over medium heat until chocolate melts and mixture comes just to boiling. Cool. Cream 1 cup sugar and 1 stick butter (1/2 cup). Add vanilla and 2 eggs, one at a time, beating well after each. Mix: 2 cups flour 1 tsp. soda 1/2 tsp. salt Add dry ingredients to creamed mixture alternately with 1 cup milk. Blend in chocolate mixture. Greased and floured pans, 350 for 25-30 minutes.