Extremely moist and chocolatey cake.

Chocolate Syrup Cake

Syrup:

3 (1-ounce) squares unsweetened chocolate
1 cup water
1 1/3 cups granulated sugar
1/2 cup butter
2 teaspoons vanilla extract

Cake:
11 tablespoons butter or margarine, softened
1 1/3 cups granulated sugar
2 large eggs
1 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted if lumpy
2 teaspoons baking powder
1/4 teaspoon salt

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch deep dish baking pan.
2. To make syrup, heat chocolate and water in a medium saucepan over medium heat, stirring occasionally, until chocolate melts. Stir in sugar. Bring to boil, stirring occasionally. Remove from heat, and add butter. Stir occasionally until butter melts. Add vanilla; set aside.
3. To make cake, in a large bowl, cream butter or margarine with sugar until sugar is fully incorporated. Beat in eggs. Beat in milk and vanilla.
4. In another bowl, stir flour, cocoa, baking powder and salt. Add to creamed mixture, stirring until dry ingredients are incorporated.
5. Spread batter evenly in the prepared pan. Pour syrup evenly over batter. A little batter may rise over the top as the cake bakes, so place the pan on a baking sheet or jelly roll pan to protect the bottom of your oven.
6. Bake 65 minutes or until the blade of a knife inserted anywhere in the cake except for the center comes out clean. Cool on rack for 30 minutes.
7. Serve warm. If desired, accompany with whipped cream or vanilla ice cream.

Makes 16 servings.