3 sq. unsweetened chocolate
2 1/4 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
2 1/4 c. packed light brown sugar
3 eggs
1 1/2 tsp. vanilla
1 c. sour cream
1 c. boiling water

WHIPPED COCOA CREAM:

1 pt. heavy cream
2/3 c. confectioners' sugar
1 tsp. vanilla
1/2 c. unsweetened cocoa powder

Melt the chocolate in small bowl and cool. Grease and flour two 9 x 1 1/2 inch pans. Preheat oven to 350 degrees.

Sift flour, baking soda and salt. Beat butter, sugar and eggs in a large bowl on electric mixer at high speed. Beat in vanilla and COOLED chocolate.

Stir in dry ingredients, alternating with sour cream and beat well. Stir in water -- the batter will be thin. Pour into pans. Bake for 35 minutes or until center springs back. Cool in pan for 10 minutes and then turn out onto wire rack. Cool completely. Frost with whipped cocoa cream. Refrigerate.

COCOA CREAM: Whip heavy cream, confectioners' sugar, cocoa powder and vanilla in a medium bowl until stiff.