This recipe yields two delicious cakes that are easy to make and fun to eat! Attractive to the palate as well as the eye, you’ll be glad you got two out of one!
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat eggs and sugar in a large mixer bowl for 15 minutes.
Meanwhile, in a small saucepan, melt chocolate, stirring until smooth. Add water and cocoa powder and stir until no lumps remain. Remove from heat and allow to cool.
Add next six ingredients to mixer bowl, and beat until batter is well combined.
Grease and flour two Bundt bans. Pour half the batter into one of them.
Pour a little bit of batter into the chocolate mixture and mix well. Then pour the entire chocolate mixture into the mixing bowl and mix on low speed just until combined.
Pour chocolate batter into second Bundt pan.
Bake both cakes for 50 minutes, or until toothpick inserted in center comes out clean. Remove from oven and allow to cool; invert onto work surface.
Working with one cake at a time, slice evenly into three horizontal layers. (A great way to do this is with thread or dental floss: pull through cake to form even cuts.)
Remove middle layer from both cakes and switch them so that the chocolate cake has a vanilla layer and vice versa.
Use frosting of your choice, or make the rich chocolate frosting pictured here.
Frost between layers and around sides and tops of cakes.
Melt chocolate and margarine in top of double boiler.
Place remaining ingredients in a separate mixer bowl. Add melted chocolate mixture and beat about five minutes, or until it reaches spreading consistency.