4 (1 oz.) sqs. semi-sweet chocolate
1 c. hot water
2 eggs, beaten
2 c. sugar
1 c. sour cream (8 oz.)
2 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt

Combine chocolate and hot water in a small saucepan, place over low heat, stirring until chocolate is melted. Remove from heat, set aside.

Combine eggs and sugar in medium bowl, mix well, add sugar, sour cream chocolate mixture and vanilla. Mix well.

Combine flour, soda and salt, gradually add to chocolate mixture. Pour in 2 greased and floured 8 inch pans. Place in cold oven set at 300 degrees and bake about 55 minutes.

FUDGE FROSTING FOR SOUR CREAM CHOCOLATE CAKE:

2 c. sugar
1/4 c. cocoa
1/2 c. butter
1 tbsp. light corn syrup
1/2 c. milk
1 c. chopped pecans
1 tbsp. vanilla

Combine sugar and cocoa in small saucepan, mixing well. Add butter, corn syrup and milk, bring to boil, boil about 2 minutes. Remove from heat; cool until lukewarm. Beat until thick enough to spread. Stir in pecans and vanilla.