3 oz Unsweetened chocolate
-squares 1/2 c Butter or margarine;
-softened 2 1/4 c Brown sugar; firmly packed
3 Eggs
1 1/2 ts Vanilla extract
2 1/4 c Cake flour; sifted
2 ts Baking soda
1/2 ts Salt
8 oz Commercial sour cream
1 c Boiling water
Whipped cream filling ; see recipe for Chocolate mocha frosting ; see recipe for Recipe by: Southern Living
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Cream softened butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla; mix just until blended. Combine flour, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixure. Stir in boiling water. (Batter will be thin.) Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split cake layers in half horizontally to make 4 layers. Spread Whipped Cream Filling between layers; spread Chocolate Mocha Frosting on top and sides of cake. —–