2 3/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 (0.4 ounce) squares unsweetened chocolate, chopped
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup cold water (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a saucepan, mix the 2 3/4 cups flour, baking powder, baking soda, and salt. Mix thoroughly, and set aside.
In a large saucepan, heat the chocolate over medium heat, stirring occasionally. Melt 1/2 cup whipped topping in top of double boiler over 30 minutes, stirring frequently. Beat two thirds of the chocolate with the skillet until evenly spread to the bottom of the pan. Spread 1/4 cup whipped topping over chocolate layer. Spread remaining 1/4 cup whipped topping over chocolate layer.
In a small saucepan, slowly pour in water, whisking constantly. Bring it back to a boil, and then remove from heat. Place a layer of chocolate onto top of whipped topping, and place there, using toothpicks to keep the top of the chocolate layer held in place by toothpicks. Pour chilled chocolate glaze over top. Chill in refrigerator.
Bake in preheated oven for 50 minutes, until bubbly and golden brown. Cool completely before removing from pan. (You may want to refrigerate if you plan to serve over ice cream, but you shouldn't remove it before freezing the frosting.)