1/2 c. butter, softened
4 oz. cream cheese, softened
2 c. granulated sugar
2 eggs, lightly beaten
2 tsp. vanilla extract
2 c. all-purpose flour
3/4 c. cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. boiling water

FROSTING:

2 c. semi-sweet chocolate chips, melted & cooled to room temperature
1 1/2 c. sour cream
1 tsp. vanilla extract
Confectioners' sugar (optional)

Preheat oven to 350 degrees. For cake, beat butter, cream cheese and sugar in a large mixing bowl until fluffy. Beat in eggs and vanilla.

In a separate bowl, combine flour, cocoa, baking soda and salt. Blend flour mixture into butter mixture. Stir in water. Pour batter into 2 greased and floured 9 inch round pans. Bake 25-30 minutes or until a toothpick inserted in center of cake comes out clean. Remove cakes from pans and cool on wire racks.

For Frosting: Beat chocolate, sour cream and vanilla together until smooth. Frost cake. If decorated top is desired, cut shapes out of paper and place on top of cake. Sift confectioners' sugar over top of cake and carefully lift off paper. Yield 10-12 servings.