3 squares (3 oz.) unsweetened chocolate
1/2 cup water
1 cup dairy sour cream
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup firmly packed light brown sugar
3 eggs
2 teaspoons vanilla
2 cups sifted cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Generously butter bottoms of two round 9" pans and dust with flour.

In a 1-quart saucepan, over low heat, melt chocolate in water stirring constantly. Cool. Stir in sour cream; set aside. In a bowl cream butter; gradually add sugars and beat until fluffy.

Beat in eggs, one at a time. Add vanilla. Sift together flour, baking powder, baking soda and salt. Add dry ingredients to creamed mixture alternately with sour cream mixture, beginning and ending with dry ingredients. Divide evenly into pans.

Bake in a preheated 350°F oven for 30-35 minutes. Cool in pans on racks 5 minutes. Turn onto racks and cool.

Frost and fill with Sour Cream Filling and Creamy Chocolate Glaze.

Sour Cream Filling and Frosting:

2 tablespoons butter, softened
3 1/2 to 4 cups (1 lb. pkg.) confectioners sugar
6 tablespoons dairy sour cream
1 teaspoon vanilla

In a small bowl cream butter; gradually blend in sugar. Stir in sour cream and vanilla until smooth and of spreading consistency. Spread thinly between layers and on top and sides of cake.

Sufficient to fill and frost a two layer 9" cake.

Cooks Note: If necessary, 1 or 2 tablespoons of milk may be added to make frosting of more desired consistency.

Creamy Chocolate Glaze:

1 cup (6 oz. pkg.) semi-sweet chocolate pieces
2 tablespoons milk
1/2 cup dairy sour cream

In a 1-quart saucepan, over low heat, melt chocolate pieces in milk, stirring constantly. Remove from heat; stir in sour cream. Cool.

Use as a glaze over Sour Cream Frosting.

Submitted by: CM