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

If self-rising flour, reduce baking soda to 1/4 teaspoon, omit salt and baking powder.

Heat oven to 350 degrees. Grease and flour 9x13 inch oblong pan or two 9-inch or three 8-inch layer pans. Measure all ingredients into a large mixing bowl. Mix 1/2 minutes on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping occasionally. Pour into pan(s). Bake 40-45 minutes for oblong; bake 30-35 minutes for layers; bake 20-25 minutes for cupcakes. Makes about 3 dozen.

ICING:

3 oz. melted unsweetened chocolate
5 tbsp. butter, softened
1/2 c. sour cream
1 tsp. vanilla
2-3 c. confectioners' sugar

Mix chocolate and butter together. Add sugar alternately with sour cream. Add vanilla. Beat until desired consistency and sweetness. Beat until desired consistency and sweetness. Beat with electric mixer for a smoother icing.