2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. baking soda
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. melted unsweetened chocolate (cool)
1 tsp. salt

SOUR CREAM CHOCOLATE FROSTING:

1/3 c. butter, softened
3 oz. melted unsweetened chocolate (cool)
3 c. confectioners' sugar
2 tsp. vanilla

Heat oven to 350 degrees. Grease and flour 13 x 9 x 2 inch pan or two 9 inch or three 8 inch round layer pans. Measure all ingredients except frosting into large mixer bowl. Mix 1/2 mixture on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s).

Bake oblong 40-45 minutes, layer 30-35 minutes or until top springs back when touched lightly with finger. Cool. Frost with sour cream chocolate frosting.

Note: For cupcakes, pour batter into paper-lined muffin cups, filling each 1/2 full. Bake 20-25 minutes. About 3 dozen cupcakes.

Frosting: Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla; beat until frosting is smooth and of spreading consistency.