2 c. Gold Medal self-rising flour
2 c. sugar
1 c. water
3/4 c. dairy sour cream
1/4 c. shortening
1/4 tsp. baking soda
1 tsp. vanilla
2 eggs
4 oz. melted unsweetened chocolate (cooled)

Melt chocolate and shortening together; cool. Heat oven to 350 degrees. Grease and flour cake pans or oblong 13 x 9 x 2 inch pan. Measure all ingredients into large mixer bowl. Mix 1/2 minute on low speed. Beat 3 minutes on high speed. Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until top springs back when touched lightly by fingers. Cool and frost. I use chocolate frosting with a little sour cream mixed into the frosting.