A lusciously moist cake, with a rich, creamy frosting - a delicious delight for all chocolate lovers!

3 sqs. Baker's unsweetened chocolate
1/2 c. water
1 c. sour cream
1 3/4 c. unsifted SwansDown cake flour
1 1/2 tsp. Calumet baking powder
1 tsp. salt
1 tsp. baking soda
2/3 c. butter
1 c. granulated sugar
2/3 c. firmly packed light brown sugar
3 eggs
2 tsp. vanilla
Continental Flair Frosting (recipe follows)

Heat chocolate and water in saucepan over very low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool thoroughly; stir in sour cream. Mix flour with baking powder, salt and soda. Cream butter. Gradually beat in sugars; beat until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add flour mixture alternately with sour cream mixture, mixing well. Add vanilla. Pour into 2 generously greased and floured 9-inch layer pans. Bake at 350 degrees for 35 to 40 minutes, or until cake tester inserted in centers comes out clean. Cool cakes in pans 10 minutes. Remove from pans; finish cooling on racks.

IN HIGH ALTITUDE AREA: Use large eggs; increase flour to 2 cups and water to 2/3 cup; reduce baking powder to 1 teaspoon, soda and salt to 1/2 teaspoon, brown sugar to 1/2 cup and granulated sugar to 1 cup minus 1 tablespoon; bake at 375 degrees.

CONTINENTAL FLAIR FROSTING:

Combine in saucepan:

1 c. sugar
1 c. heavy cream

Bring to a boil, stirring constantly. Reduce heat; boil gently for 6 minutes. Remove from heat. Add:

4 sqs. Baker's unsweetened chocolate

Stir until melted. Stir in:

1/2 c. softened butter
1 tsp. vanilla

Chill until slightly thickened; then beat until thick and creamy. Makes about 2 1/2 cups.