1-1/2 c. semisweet chocolate morsels
1/2 c. butter, softened
3 large eggs (at room temperature)
1 (16 oz.) pkg. light brown sugar
2 c. all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 c. hot water
1 (8 oz.) container sour cream
2 tsp. vanilla extract

Melt semisweet chocolate morsels in microwave safe bowl at HIGH for 30 second intervals until melted (about 1-1/2 minutes total time). Stir until smooth. Beat butter and brown sugar at medium speed with a electric mixer, about 5 minutes, until well blended. Add egg, 1 at a time, beating until just until blended. Add melted chocolate, beating just until blended. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 9-inch cake pans which have been greased and floured.

Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes then remove from pans and let cool completely on wire racks before frosting.

Vanilla Buttercream Frosting:

1 c. butter, softened
2 (16 oz.) pkg. powdered sugar
2/3 cup milk
1 tbsp. vanilla extract

Beat butter at medium speed of electric mixer until creamy; gradually add powdered sugar alternately with milk; beating at low speed until blended after each addition; stir in vanilla extract. Put icing on cake and enjoy.