3 sq. unsweetened chocolate
2 1/4 c. sifted cake flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
2 1/2 c. light brown sugar
3 eggs
1 1/2 tsp. vanilla
1 c. sour cream
1 c. boiling water

Melt chocolate in a small bowl over hot water. Cool. Grease and flour two 9 x 1 1/2 inch cake pans.

Sift flour, baking soda and salt onto wax paper. Beat butter until soft, add brown sugar and eggs, beat at high speed until light and fluffy, about 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 into pans.

Bake at 350 for 35 minutes or until center springs back when lightly pressed with fingertips.

Cool on wire racks 10 minutes then turn out onto racks. Frost with Chocolate Fudge Frosting.

4 sq. unsweetened chocolate
1/2 c. butter
1 pkg. (1 lb.) 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 sugar, milk and vanilla in medium size bowl. Stir until smooth and add chocolate mixture. Set bowl in pan of ice and water; beat with wooden spoon until frosting is thick enough to spread and holds its shape.