3 squares unsweetened chocolate
2 1/4 c. sifted cake flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter
2 1/4 c. firmly packed light brown sugar
3 eggs
1 1/2 tsp. vanilla
1 c. dairy sour cream
1 c. boiling water
Chocolate Fudge Frosting (recipe follows)

Melt chocolate in a small bowl over hot, not boiling, water; cool. Grease and flour two 9 x 1 1/2 inch layer cake pans; tap out excess flour. Sift flour, baking soda and salt onto wax paper.

Beat butter until soft in large bowl. Add brown sugar and eggs; beat with mixer at high speed until light and fluffy, 5 minutes. Beat in vanilla and cooled melted chocolate. Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water. Batter will be thin. Pour at once into prepared pans.

Bake in moderate 350 degree oven for 35 minutes or until centers spring back when lightly press with fingertip. Cool layers in pans on wire rack, 10 minutes; loosen around edges with a small knife or spatula; turn out onto wire racks; cool completely. Makes 12 servings.

Make Chocolate Fudge Frosting. Put 1 cake layer on a serving plate; spread with about 1/4 of frosting; add second layer, spread remainder on side and top of cake, making swirls with spatula.

4 squares unsweetened chocolate
1/2 c. (1 stick) butter
1 pkg. (1 lb.) 10X confectioners' sugar
1/2 c. milk
2 tsp. vanilla

Combine chocolate and butter in small, heavy saucepan. Place over low heat, just until melted. Remove from heat. Combine 10X sugar, milk and vanilla in medium bowl; stir until smooth; add chocolate mixture. Set bowl in pan of ice and water; beat with wooden spoon until frosting is thick enough to spread and hold its shape.