4 sqs. unsweetened chocolate
1/2 c. butter
1 c. water
2 c. cake flour, sifted
1 1/4 tsp. baking soda
1 tsp. salt
2 eggs
1 c. sour cream
2 c. sugar
1 1/2 tsp. vanilla
Fluffy White Frosting

Combine chocolate, butter, and water in top of double boiler. Heat over simmering water until chocolate and butter melt. Remove from heat. Cool. Sift flour, soda, and salt into large bowl. Beat eggs with sour cream until blended in medium-sized bowl. Beat in sugar and vanilla. Stir in cooled chocolate mixture. Beat into flour mixture, half at a time, just until smooth. Batter will be thin.

Pour evenly into prepared pans. Bake at 350 degrees for 40 minutes or until center springs back when lightly pressed with finger tip. Cool in pans on wire racks. Loosen edges with knife and turn out onto racks. Stack cakes, frosting between layers, using 1/4 of frosting. Frost top and sides with remaining frosting, make deep swirls with spatula.

FLUFFY WHITE FROSTING:

2 egg whites
3/4 c. sugar
1/2 tsp. cream of tartar
Dash of salt
2 1/2 tsp. cold water
1 tsp. vanilla

Combine egg whites, sugar, cream of tartar, salt, and water in top of large double boiler. Beat until blended. Place top over simmering water. Cook, beating constantly with electric or rotary beater (about 7 minutes or until mixture stands in firm peaks). Remove from water. Stir in vanilla. Makes enough to fill and frost 8 inch 2 layer cake.