3/4 c. dairy sour cream
1 c. water
1/4 c. shortening
4 oz. (4 sqs.) unsweetened chocolate, melted and cooled
1 tsp. vanilla
2 eggs
2 c. flour
2 c. sugar
1 1/4 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt

FROSTING:

3 oz. (3 sqs.) unsweetened chocolate, melted and cooled
3 c. powdered sugar
1/4 c. dairy sour cream
1/4 c. butter, softened
3 tbsp. milk
1 tsp. vanilla

Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In large bowl, combine sour cream, water, shortening, chocolate, vanilla, and eggs; blend well. Lightly spoon flour into measuring cup; level off. Combine flour, sugar, soda, baking powder, and salt; add to liquid mixture. Beat 3 minutes at highest speed. Pour into greased and floured pans. Bake at 350 degrees for 30 to 40 minutes until toothpick into center comes out clear. Cool in cake pans 10 minutes. Invert onto cooling racks to cool completely.

In small bowl, combine all frosting ingredients; beat at highest speed until smooth and creamy. Fill and frost cake. (Optional: Add chopped pecans to middle filling of frosting mixture.)

Optional: Add whole pecans to decorate outside of cake. Store, covered, in refrigerator. Makes 16 servings.