Classic Chocolate Cake with Creamy Chocolate Frosting

Preheat oven to 350º F. Grease and lightly flour two 9-inch-round baking pans or one 13 x 9-inch baking pan.

Combine flour, baking soda and 1/2 teaspoon salt in small bowl. Beat granulated sugar, 3/4 cup (1 1/2 sticks) butter and 1 teaspoon vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with 1 cup milk. Spoon and spread into prepared baking pan(s).

Bake for 25 to 30 minutes (13 x 9- inch 30 to 32 minutes) or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert round cakes onto wire rack(s) to cool completely.

Microwave remaining 1/2 cup (1 stick) butter and 1/3 cup morsels in small, uncovered, microwave-safe mixer bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.

Beat 1 cup powdered sugar, remaining teaspoon vanilla extract and 1/8 teaspoon salt into chocolate mixture until creamy. Gradually beat in remaining 1 1/2 cups powdered sugar alternately with 2 to 3 tablespoons milk until smooth.

Frost cake with chocolate frosting.