3/4 c. butter
2 c. sugar
3 eggs
1 tsp. vanilla
2 3/4 c. flour (sift before measuring)
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. water
1 c. chocolate ice cream (measure and set aside to melt)
2 oz. semi-sweet chocolate
1 tbsp. butter
2 tbsp. water

For cake cream together butter and sugar, adding eggs, one at a time, beat after each addition until light and fluffy. Add vanilla. Sift flour, soda and salt and add alternately with the 3/4 cup water until smooth. Add ice cream and beat one minute. Over boiling water melt the chocolate with 1 tablespoon butter and 2 tablespoons water. Pour into 3 greased and floured 9 inch cake pans.

Spoon thee melted chocolate carefully over the top of three layers. With spatula, swirl the chocolate through so some will marble into the batter and some will remain on top. Bake at 350 degrees for 30 minutes. Cool and frost.

ICING:

4 c. powdered sugar
1/2 c. plus 1 tbsp. sour cream
3 oz. melted semi-sweet chocolate
1 tbsp. butter

Beat all together until light and spreadable. Reserve 2 tablespoons of melted chocolate. Keep it over hot water until cake is iced. Spread icing on cake layers, then use reserved chocolate for garnish.