2 1/2 cups milk
1 3/4 cups white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup white sugar for decoration
1 egg for egg wash
1 1/3 teaspoons vanilla extract
1 cup margarine, melted
2 1/2 tablespoons butter, softened
2 (1 ounce) squares unsweetened chocolate
1 (10 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, stir together milk, sugar, vanilla and flour. Stir in baking powder, salt and white sugar. Mix well.
Fill and shape the bottom of each pan with cake batter. Place 1 teaspoon of vanilla extract in the middle of each cake layer. Spread remaining cake batter to around edges.
In a small mixing bowl, stir together melted margarine, butter and chocolate until smooth. Spread over frosting. Chill in refrigerator or freezer before serving. Garnish with whipped topping.