4 squares unsweetened chocolate
1/2 c. (1 stick) butter
1 c. water
2 c. flour
1 1/4 tsp. baking soda
1 tsp. salt
2 eggs
1 c. (8 oz.) sour cream
2 c. sugar
1/2 tsp. vanilla

1. Grease 2 (8") round layer cake pans. Flour them lightly.

2. Combine 3 squares of the chocolate, the 1/2 cup butter and water in the top of a double boiler, heat over simmering water until chocolate and butter melt. Remove from heat; cool.

3. Sift flour, soda, and salt into a large bowl.

4. Beat eggs with sour cream until blended in a medium size bowl. Beat in sugar and vanilla, stir in cooled chocolate mixture, half at a time just until smooth. (Batter will be thin.) Pour evenly into prepared pan(s).

5. Bake in moderate oven (350 degrees) for 40 minutes or until center springs back when lightly pressed with finger tips. Cool in pans on wire rack. Loosen around edges with a knife, turn out onto a rack.

FROSTING:

2 (14 oz.) cans sweetened condensed milk (not evaporated milk)
4 squares chocolate
2 measuring tbsp. water
1 measuring tbsp. vanilla extract
1/4 measuring tsp. salt

Combine over rapidly boiling water sweetened condensed milk, chocolate squares, water, vanilla extract and salt. Cook, stirring constantly until thick enough to spread, about 15 minutes. Cool at room temperature about 15 minutes.