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 (below)

Heat oven to 350 degrees. Grease and flour oblong pan, 13x9x2 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 to 45 minutes, layers 30 to 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 to 25 minutes. Makes about 3 dozen cupcakes. Bundt: 50-55 minutes.

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 to 30 minutes.

Cool 15 minutes in pans; remove.

Substitution: 1 square (ounce) unsweetened chocolate = 3 tablespoons unsweetened cocoa powder + 1 tablespoons butter (12 tablespoons cocoa + 4 tablespoons butter) 3/4 cup cocoa.

Delicious and super moist!

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.