3 sq. unsweetened chocolate
2 1/2 c. sifted cake flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
2 1/2 c. firmly packed light brown sugar
3 eggs
1 1/2 tsp. vanilla extract
1 c. sour cream
1 c. boiling water

Heat oven to 350 degrees. Melt chocolate in small bowl over hot, but not boiling, water; cool. Sift flour, baking soda and salt onto waxed paper.

In large mixer bowl, beat butter until soft. Add brown sugar and eggs; beat on high speed of mixer until light and fluffy (about 5 minutes). Beat in vanilla and cooled chocolate. Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water (batter will be thin).

Pour batter into two 9 inch greased and floured round cake pans. Bake 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; remove and cool completely.

CHOCOLATE GLAZE:

Heat 6 ounce package semi-sweet chocolate chips, 1/4 cup butter and 2 tablespoons light corn syrup over low heat, stirring constantly until chocolate is melted. Cool slightly. Spread chocolate glaze over one layer. Top with remaining layer and spread glaze on top and sides.

WHITE GLAZE:

Mix 1/4 cup powdered sugar and 1 to 2 teaspoons hot water until smooth. Using a teaspoon and turning plate as you work, drizzle white glaze in circle in center and encircling with large circles 1 inch apart. Immediately draw a knife from the center outward 8 times, equally spaced, dividing into 8 equal parts.