1 c. boiling water
2 sq. unsweetened chocolate, cut up
2 c. sifted all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butter or reg. butter
1 3/4 c. light brown sugar, firmly packed
2 eggs
1 tsp. vanilla extract
1/2 c. dairy sour cream

1. In small bowl, pour boiling water over chocolate; let stand 20 minutes to cool.

2. Meanwhile, preheat oven to 325 F. Grease well and flour 9x5x3 inch loaf pan. Sift flour with soda and salt.

3. In large bowl of electric mixer, let butter stand at room temperature until softened. At high speed, beat butter, brown sugar, eggs and vanilla until light and fluffy.

4. At low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), beginning and ending with flour mixture. Beat in cooled chocolate mixture just until combined. Pour into prepared pan.

5. Bake 60 to 70 minutes, until cake tester comes out clean.

6. Cool in pan on wire rack 15 minutes. Transfer from pan to rack; cool completely. Sprinkle with confectioners' sugar. Makes 1 loaf.

Sift before measuring.