2 tsp. baking powder
1 c. boiling water
2 sq. unsweetened Hershey chocolate
2 c. sifted flour
1/4 tsp. salt
1 tsp. baking soda
1/2 c. soft butter
1 tsp. vanilla
1 3/4 c. brown sugar (light)
2 eggs
1/2 c. sour cream

Pour boiling water over chocolate squares and let cool in small dish. Sift flour, salt and baking soda together. In large bowl of mixer, beat butter, vanilla, sugar and eggs until light and fluffy (5 minutes) on high. Slowly add flour mixture in 4ths alternating with sour cream. Beat in melted chocolate and mix. Pour into a greased and floured tube pan. Bake at 325 degrees for 60 minutes. Let cake cool before frosting.

FROSTING:

3/4 pkg. confectioners' sugar
1 stick butter
2 tbsp. Crisco
1 egg white
1 1/2 tsp. vanilla
2 tbsp. sour cream

Soften butter and add all ingredients except sugar and beat. Slowly add confectioners' sugar until mixture is smooth consistency.

Serves 8-10.