2 1/4 c. sifted cake flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
2 1/2 c. brown sugar (firmly packed)
3 eggs
3 (1 oz.) sq. unsweetened chocolate
1/2 c. sour milk or buttermilk
2 tsp. vanilla
1 c. boiling water

Start oven at 375 degrees. Grease bottom and sides of 3 eight inch pans and dust with flour. Sift flour with soda and salt. Cream butter in bowl (use your hands) until soft and airy. Add sugar a little at a time and continue creaming until light and fluffy. Add unbeaten eggs one at a time. Beat hard after each addition of egg.

Melt chocolate over boiling water and add to batter - mix thoroughly. Sift 1/3 of sour milk and stir slightly. Repeat ending with flour - mix vanilla and hot water and add to batter. Pour into greased pans (don't be alarmed at thinness of batter). Bake 25-30 minutes, spread with whipped cream.

WHIPPED CREAM CHOCOLATE FROSTING:

1 1/2 c. heavy cream
1/4 c. sugar
1 tbsp. cocoa
1/2 tsp. vanilla extract

Mix (do not whip) in bowl - set in refrigerator to chill for 2 hours at least or longer. Then beat until mixture is thick and holds shape and stands in peaks. Frost top and between layers of this 3 layer cake (Rich Devil's Food Cake). Sprinkle with shaved bitter chocolate if desired.