2 c. Gold Medal flour
2 c. sugar
1 c. water
3/4 c. dairy sour cream
1/4 c. shortening
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. melted unsweetened chocolate, cool
Sour Cream Chocolate Frosting

Heat oven to 350 degrees. Grease and flour oblong pan, 13 x 9 x 2 inches, or two 9 inch or three 8 inch round layer pans. Measure all ingredients except frosting into large mixer bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s).

Bake oblong 40-45 minutes, layer 30-35 minutes or until top springs back when touched lightly with finger. Cool. Frost with Sour Cream Chocolate Frosting.

If using self rising flour, reduce soda to 1/4 teaspoon; omit salt and baking powder.

NOTE: For cupcakes, pour batter into paper lined muffin cups, filling each 1/2 full. Bake 20-25 minutes, about 3 dozen cupcakes.

HIGH ALTITUDE (5000 feet) : Heat oven to 375 degrees. Reduce sugar to 1 3/4 cups, soda to 1 teaspoon and baking powder to 1/4 teaspoon. If using 8 inch round pans, bake 25-30 minutes.

SOUR CREAM CHOCOLATE FROSTING:

1/3 c. butter, softened
3 oz. melted unsweetened chocolate (cool)
3 c. confectioners sugar
1/2 c. dairy sour cream
2 tsp. vanilla

Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla; beat until frosting is smooth and of spreading consistency.