Brownie Cake

1 C. Butter

1 lb. semisweet chocolate, chopped

8 eggs, at room temperature

1-1/3 C. sugar

1 C. flour

1/4 t. salt

canned chocolate frosting, optional

Line a 9" square baking pan with enough foil so that it extends over 2 opposite sides of the pan (you will use this to lift cake after baking). Grease & flour foil & pan. In a saucepan over low heat, melt butter with chocolate till smooth, 5-7 minutes; set aside. Using a mixer fitted with the whip attachment and at high speed, beat eggs with sugar till very light & fluffy, 5 minutes. Fold in chocolate mixture, flour & salt till just combined. Pour into pan. Bake at 325° for 1 hour, or until toothpick inserted 2/3 way towards pan canter comes out with moist crumbs clinging. Center will be wet; do not overbake. Cook on rack 20 minutes. Use foil to lift out brownie, and finish cooling completely. If desired, spread with frosting.

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