4 sq. unsweetened chocolate
1/2 c. (1 stick) butter
2 c. sifted cake flour
1 1/4 tsp. baking soda
1 tsp. salt
2 eggs
1 c. sour cream
2 c. sugar
1 c. water
1 1/2 tsp. vanilla
1 tbsp. butter, for topping
Fluffy White Frosting, 1 recipe

Grease 2 eight inch round layer cake pans; flour lightly, tap out excess.

Combine 3 squares of the chocolate, the 1/2 cup butter and water in the top of a double boiler; heat over simmering water until chocolate and butter melt; remove from heat. Cool.

Sift flour, soda and salt into a large bowl. Beat eggs with sour cream until blended in a medium bowl; beat in sugar and vanilla; stir in cooled chocolate mixture. Beat into flour mixture, half at a time, just until smooth. Batter will be thin.

Pour evenly into prepared pans. Bake in moderate oven (350) for 40 minutes, or until centers spring back when touched with fingertip. Cool in pans on wire racks. Loosen around edges with a knife; turn onto racks.

Make Fluffy White Frosting. Put cake layers together with about one quarter of the frosting on a serving plate; spread remainder on sides and top, making deep swirls with spatula.

Melt remaining 1 square chocolate with the 1 tablespoon butter in a cup set in hot water; stir until smooth. Drizzle over top of cake, letting mixture drip down side.