2 c. flour
2 c. sugar
1 c. water, buttermilk or evaporated milk with 1 tsp. lemon juice
3/4 c. sour cream
1/4 c. butter, softened
2 eggs
4-8 oz. semi-sweet chocolate, melted & cooled
1 1/4 tsp. baking soda
1 tsp. salt, optional
1 tsp. vanilla
1/2 tsp. baking powder

Preheat oven to 350 degrees. Grease and flour 13 x 9 x 2 inch baking pan. In large bowl mix at low speed flour, sugar, water, sour cream, butter, eggs, chocolate, soda, salt, vanilla and baking powder for 30 seconds. At high speed beat 3 minutes scraping occasionally. Pour in pan. Bake at 40-45 minutes or until toothpick inserted comes out clean. Cool then frost cake.

CHOCOLATE BUTTER CREAM FROSTING:

6 tbsp. soft butter
2-4 oz. semi-sweet chocolate, melted & cooled
1 tbsp. water or milk
1/2 tsp. vanilla
Dash of salt, optional
1 1/4 c. powdered sugar

In a small mixer bowl mix at low speed butter, chocolate, water, vanilla and salt until blended. Gradually beat in powdered sugar until well blended. At high speed beat for 1 minute or until fluffy. Add more sugar for firmer frosting. Makes 1 1/2 cups.