CAKE:

2 1/4 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
2 1/4 c. firmly packed brown sugar
3 eggs
1 1/2 tsp. vanilla
1 c. sour cream
1 c. boiling water
3 squares unsweetened chocolate; melted and cooled

FROSTING:

5 sq. unsweetened chocolate, melted and cooled
3 c. Confectioners sugar
1/2 c. softened butter
1/3 c. hot water
1 egg

Sift flour, soda and salt and set aside. Cream butter; add brown sugar and beat 5 minutes. Add eggs, one at a time, then add chocolate and vanilla and stir to mix. Alternately blend in flour mixture and sour cream, 1/3 at a time at low speed on mixer. Add water and mix. Bake at 350 degrees, 35 to 40 minutes.

Makes two 9 inch layers.

Combine chocolate, sugar, butter, hot water and egg; blend. Beat at medium speed for 2 minutes. Chill until ready to spread (overnight is best).

Substitute: 3 tablespoons cocoa + 1 tablespoon oil = 1 square unsweetened chocolate.