Divide the batter in two, and to one part add the melted chocolate.
Put by tablespoonsful -- alternating dark and light batter -- into three greased and lightly floured 10-inch cake pans. Bake in a 375 degrees F oven for 20 to 25 minutes, or until the cake springs back when lightly touched in the center.
Cool in the pans for 10 minutes, then turn out on racks.
While the icing is soft, sprinkle the top iced layer with finely shaved unsweetened chocolate, using 1/2 square.
To the remaining icing add 2-1/2 squares chocolate, melted over hot water. Spread this icing thickly between the layers and on the sides of the cake.
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