4 oz. unsweetened chocolate
2 c. sugar
1 1/2 c. sifted flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. hot strong coffee or 5 tsp. instant coffee in 1 c. hot water
1/2 c. sour cream, at room temperature
1/2 c. vegetable oil
2 lg. eggs, lightly beaten with fork, at room temperature

Preheat oven to 325 degrees. Lightly grease two 8-inch layer cake pans. Line with wax paper. Melt chocolate in top of double boiler. Sift flour, sugar, soda and salt together in mixer bowl.

In separate bowl, blend hot coffee, sour cream and oil with whisk. Pour in a stream into flour mixture on low speed of mixer; mix until blended, about 35 seconds. Add eggs, one at a time, mix until smooth, about 15 seconds. Add chocolate and blend. Pour into pans and bake just until done, 30-35 minutes. Cool and frost with fudge frosting. This cake is moist and delicious.