3 oz. bitter chocolate, unsweetened
1/2 c. water
1 stick butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1 c. sour cream
2 c. sifted cake flour
1 tsp. baking soda
1/4 tsp. salt

Melt chocolate in water over low heat. Cream butter and sugar. Cream until light and fluffy. Add eggs one at a time, beating well after reach egg. Fold in COOLED chocolate and vanilla. Sift dry ingredients. Add alternating with sour cream. Bake at 350 degrees for 30-35 minutes in greased and floured 8 inch cake pans.

CHOCOLATE CHIP FROSTING FOR BEST CHOCOLATE CAKE:

1 1/2 sqs. semi-sweet chocolate, grated coarsely
1 stick butter, soft
2 1/2 c. confectioners; sugar
2-3 tbsp. cream or milk
1 tsp. vanilla

Blend and cream together confectioners' sugar, cream and vanilla. Fold in grated chocolate by hand, frost on cooled cake.