5 (1 oz.) sq. unsweetened chocolate
1/2 c. butter
2 c. sugar
1 c. boiling water
1 1/2 tsp. baking soda
2/3 c. sour cream
2 eggs
2 tsp. vanilla extract
2 c. sifted all-purpose flour
Dash of salt
Creamy chocolate glaze

Preheat oven to 350 degrees. Butter and flour 9 inch Bundt pan. Melt chocolate with butter and stir in sugar and boiling water until mixture is smooth. Transfer chocolate mixture to bowl of electric mixer.

Dissolve baking soda in sour cream and stir into chocolate mixture. Beat in eggs and vanilla. On medium speed, beat flour and salt into batter for 30 seconds. Scrape batter into prepared pan and bake 30-40 minutes. Cool 10 minutes then turn out onto rack to cool completely before glazing. Spoon glaze over inverted cake, allowing to drip down sides.

CREAMY CHOCOLATE GLAZE:

4 tbsp. butter
4 oz. semi-sweet chocolate
3 tbsp. heavy cream
1 tsp. vanilla
2/3 c. confectioners' sugar