2 c. all purpose flour
2 c. sugar
1 1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 tsp. vanilla
2 eggs
4 oz. unsweetened chocolate, melted and cooled

Heat oven to 350 degrees and flour 2 (8 or 9 inch) round cake pans, line bottom with waxed paper. Lightly spoon flour into measuring cup, level off. In medium bowl combine flour, sugar, baking soda, salt and baking powder, blend well. Set aside.

In large bowl, combine remaining cake ingredients add dry ingredients. Blend at low speed until moistened, beat 3 minutes at high speed. Pour batter into pans. Bake for 30 to 40 minutes. Cool 10 minutes remove from pans.

FROSTING FOR CHOCOLATE SOUR CREAM CAKE
3 c. powdered sugar
1/4 c. dairy sour cream
1/4 c. butter, softened
3 tbsp. milk
1 tsp. vanilla
3 oz. unsweetened chocolate, melted and cooled

In small bowl, combine all frosting ingredients at low speed until moistened; beat at highest speed until smooth and creamy. Place 1 cake layer top side down on serving plate, spread evenly with about 1/4 of frosting. Top with remaining cake layer top side up. Spread sides and top of cake with remaining frosting.