CAKE:

6 oz. semi-sweet chocolate
2 1/4 c. all-purpose flour, sifted
2 tbsp. cocoa
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3/4 c. sweet butter, soft
1 tsp. vanilla
1 1/3 c. sugar
3 lg. eggs
1 c. sour cream
1/4 c. water

ICING:

6 oz. semi-sweet chocolate
1 1/2 c. sweet butter, soft
1 tsp. vanilla
1/4 c. milk
2 egg yolks

CAKE: Preheat oven to 350 degrees. Prepare 3 (9") cake pans, grease bottom and sides with butter, dust with flour.

Melt chocolate and sift together flour, cocoa, salt, baking soda and powder. In separate bowl cream butter until light and fluffy (use mixer). Beat in vanilla. Pour into pans. Bake 25 to 30 minutes or until toothpick comes out clean.

FROSTING: Melt chocolate. Beat butter with mixer until creamy. Add vanilla, milk and chocolate and beat until thoroughly combined. Beat in egg yolks, one at a time. If mixture gets too soft to spread, refrigerate for a few minutes.