CAKE:

3 oz. unsweetened chocolate
2 c. sifted cake flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. sugar
1/2 c. oil
1 c. sour cream
2 eggs, beaten
1 tsp. vanilla
1/4 c. hot water

CHOCOLATE FROSTING:

1/4 c. butter
1 c. chocolate chips
3 c. powdered sugar
1 tsp. vanilla
1/4 to 1/2 c. milk

TO MAKE CAKE: In double boiler, melt chocolate. Cool. Into large mixing bowl, sift flour with baking soda and salt. Add sugar. Add oil and sour cream. Blend well. Stir in melted chocolate. Add eggs, vanilla and hot water. Beat for 1 minute.

TO BAKE CAKE: Pour batter in 2 greased and floured 9-inch layer-cake pans. Bake in 350 degree oven for 25 minutes, or until top springs back when lightly touched by tip of finger and sides pull away from pan.

TO MAKE FROSTING: In double boiler, melt butter and chocolate chips. Cool. Blend well with powdered sugar and vanilla. Add enough milk to spreading consistency. Spread over surface of 1 cake layer. Top with second cake layer. Spread over top and sides of cake.