Cream together the sugar and butter. Add the eggs, one at a time, beating well after each addition. Add the vanilla and melted chocolate. Blend in thoroughly. Stir together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture. Pour the batter into a lightly greased and floured 10-inch tube pan. Bake in a slow oven (300 degrees) about 1 1/2 hours. When done, let stand 10 minutes in the pan; then remove the cake from the pan and put on a wire rack. Cover the cake loosely until cool. 16 servings
Source: "Homemade Ice Cream and Cake", ed. Elise W. Manning, Doubleday & Company, Inc., 1972
