1 c. boiling water
3 squares unsweetened chocolate
2 c. flour
2 tsp. baking soda
1 tsp. salt
1 c. sugar
1 c. dairy sour cream
1 tsp. vanilla extract
2 eggs
1 c. brown sugar, firmly packed

Pour boiling water over chocolate in a saucepan. Heat to boiling and cook gently until the mixture starts to thicken, stirring occasionally. Remove from heat and cool. Sift together flour, soda and salt. Combine dairy sour cream and vanilla. Beat together eggs and both sugars until thick and creamy. Add the flour mixture to egg mixture alternately with sour cream mixture, beginning and ending with flour. Blend in the chocolate. The batter will be thin. Turn into 2 greased wax paper-lined 8-inch round cake pans. Bake in a 350 degree oven, 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool completely and split each layer horizontally in half.

Beat 1 cup heavy cream and 3 tablespoons confectioners' sugar together until stiff. Spread between cake layers. Place a paper doily over top of cake and sprinkle with confectioners' sugar. Remove doily carefully to leave design. Serve immediately or refrigerate until ready to serve.