Grease and flour and a loaf pan 13x9x2-inch, or three 8-inch or two 9-inch round layer pans.

In a large mixing bowl, combine all ingredients. Beat for 30 seconds on low speed, stopping to scrape sides and bottom of bowl occasionally.

Beat for 3 minutes at medium speed. Pour batter into prepared pans.

Bake loaf pan for 40-45 minutes, layers and square pans for 30-35 minutes, or until a toothpick inserted in center of cake comes out clean. Cool.

Prepare Sour Cream Frosting.

If using butter, have at room temperature for about 30 minutes or until still slightly cold but softened.

Reserve 1/2 cup of the Sour Cream Frosting; set aside. To the remaining frosting, add a 1 oz. square of unsweetened chocolate, melted and cooled.

Fill the cake layers with reserved frosting. Frost top and sides with chocolate frosting.

Refrigerate until ready to serve.

Note: When frosting 2 8-inch layers, reserve 2/3 cup frosting instead of 1/2 cup.

Submitted by: CM