Old-Fashioned Chocolate Layer Cake

   1/2lb plus 2tbs. unsalted Butter 8 egg yolks 1 1/4 cup sugar 6 egg white1 1/2 cup cake
                flour,(sifted) 10 oz. semisweet chocolate (finely grated)
                                Chocolate Icing
 1/2 lb unsalted butter 3/4 cup unsweetened cocoa 1/4 tsn salt 4 cups powdered sugar 1/3 cup
                          half & half 1 tsn Vanilla extract
    Lightly coat insides of 2 9x1 1/2 inch cake pans wth melted butter. Line ea. pan with
 parchment paper, than lightly coat the parchment pater with more melted butter. Set aside.
 Pre heat ovet to 325 F. Heat 1 inch of water in bottom of double boiler over med. heat. Place
 1/2 lb. butter in top half . Heat butter slowly, stirring continuously until butter is melted, but
 not separated. Remove the Butter from heat. Place the egg yolks and 3/4 cup sugar in mixer
   bowl with a balloon whip,wisk at high until slightly thickened,and lemon-colored. Adjust
   speed to low continue mixing while you wisk the egg whites. Wisk the egggwhites in a
 stailess steel bowl until soft peeksform, add remaining 1/2 cup of sugar and continue wisking
   untill stiff but not dry Gradualy add the fpour to the egg youks while mixing on low. add
 melted butter 2tbs. and mix 10 sec. more Increase speed to med. for 5 more sec.Add 1/3 of
  the egg whited and fold in with ruber spatule and thorouly combine all ingredience.Gently
 fold in the remaining of the egg whites, fold in 8oz of grated chocolate(refrigerate remaining
  2oz 'till needed) Divide the batter in the 2 prepared pans and bake in the pre heated oven
 until tooth pick comes out clean. (about 25 to 30 Min.) After removing cakes from oven cool
   for 20 min.Invert cakes to cake circles and cool to room temp.Remove Parchement and
                                  refrigerate.
                                    icing
 Place 1/2 lb butter, the cocoaa, and salt in mixer bowl fitted with a paddle. Cream the mixture
 on low untill well combined, add powdered sugar, half & half, and vanilla. Mix on low for 10
 sec. then increase to med. and beat for 10 sec.Adjust to High and beat until icing is light and
                                    fluffy.
  to assemble take the refrigerated cakes Split each in half horizonaly. Eavenly spread about
  3/4 cup of the icimg beetween each layer. Reserving enough to ice the top and sides of the
   cake. Press the reserved 2oz of graded chocolate in to the sides of the cake, coating it
                                   eavenly.