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

Melt chocolate in a small bowl over hot water. Cool. Grease and flour two 9 x 1 x 1 inch pans. Sift flour, soda and salt onto wax paper. Preheat oven to 350 degrees. Beat butter, sugar, and eggs in a large bowl with electric beater on high until light and fluffy. Beat in ingredients, alternating with sour cream, beating well with a spoon until smooth. Stir in water (batter will be thin). Pour into pans. Bake in preheated oven 35 minutes or until centers spring back when lightly pressed with finger tip. Cool in pans 10 minutes, turn out onto wire racks. Cool completely. Split each layer to make 4 thin layers.

WHIPPED COCOA CREAM FILLING AND FROSTING:

Whip 2 pints heavy cream. Add 2/3 cup 10x sugar, 1/2 cup unsweetened cocoa powder and 1 teaspoon vanilla in a medium bowl until fluffy. Fill and frost cake. Refrigerate.