Feathery fudge cake with hungarian frosting

3 1/2 c  Cake flour, sifted
  1 1/4 ts Baking soda
    1/2 ts Salt
    2/3 c  butter or margarine,
           -softened
  1 3/4 c  Sugar
      2 ea Eggs, unbeaten
  2 1/2 ea 1-oz squares unsweetened
           -chocolate, melted and
           -cooled
  1 1/4 c  Ice water
      1 ts vanilla
           HUNGARIAN FrostiNG:
      3 oz Unsweetened chocolate,
           -melted
  1 1/2 c  Confectioners' sugar, sifted
  2 1/2 tb Hot water
      1    Egg
      4 tb 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).
  
  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.
  
  Source: Florence P. Hanford's Television Kitchen Meals, 1964.
  
  NOTE: This frosting calls for use of raw egg which may pose a health
  problem. Any other favorite frosting recipe could be substituted.
  
  Shared by: June Hoffman, 9/93