3 sq. Baker's unsweetened chocolate
1/2 c. water
1 c. sour cream
1 2/3 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2/3 c. butter
2/3 c. firmly packed brown sugar
1 c. granulated sugar
3 eggs
2 tsp. vanilla

Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Cool; then stir in sour cream. Mix flour, baking powder, soda, and salt. Cream butter. Gradually beat in sugars; beat until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Alternately add flour and chocolate mixtures, beating after each addition until smooth. Stir in vanilla. Pour into 2 well greased and floured 9 inch layer pans. Bake at 350 degrees for 35 to 40 minutes, or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Spread frosting between layers and over top and sides of cake.

CONTINENTAL FLAIR FROSTING:

1 c. sugar
1 c. heavy cream
4 sq. unsweetened chocolate
1/2 c. butter, at room temperature
1 tsp. rum extract or vanilla

Combine sugar and cream in saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer gently for 6 minutes. Remove from heat. Add chocolate and stir until chocolate is melted. Blend in butter and rum extract. Chill until mixture begins to thicken; then beat until thick, creamy and of spreading consistency. Makes about 2 1/2 cups or enough to cover tops and sides of two 8 or 9 inch cake layers. The top and sides of one 9 inch square or 13 x 9 inch cake, or the tops of 24 cupcakes.