2/3 c. Crisco or butter (I use butter)
1 1/2 c. sugar
3 eggs
1 c. sour cream
2 c. flour
1/2 tsp. baking soda
2 tsp. baking powder
2/3 c. cocoa
1/2 c. hot water
1 tsp. salt
1 tsp. vanilla
1 c. diced nuts

Put cocoa in bowl, add hot water to dissolve, set aside. Put sour cream in bowl. Add baking soda, set aside. Sift flour, baking powder and set; set aside. Cream butter with sugar until light and fluffy, add eggs one at a time, continuing beating. When well beaten, add cocoa mixture and vanilla. Gradually beat in flour and sour cream - starting with flour and ending with flour. Beat well to mix - not too long, add nuts.

Prepare pans coating well with shortening lining bottom with wax paper. Bake at 350 degrees until cake leave sides of pan. Let cool for 5 minutes on rack. Invert and cool. Peel off paper.

SPECIAL FROSTING:

3 to 4 sq. baking chocolate
1/4 c. butter
3 c. sifted powdered sugar
Pinch of salt
5 to 6 tbsp. cream

Melt chocolate and butter slowly so as not to burn. Add sugar into mixing bowl with salt and vanilla. Add hot chocolate mixture and cream, beat well to spreading consistency. Add more cream or sugar if needed. Spread jam and chocolate between layers. Frost top and sides of cake. Will leave a shinny finish. Sprinkle finely chopped nuts on top if desired. IRRESISTIBLE CAKE AND FROSTING.