For cake: 1 Milk chocolate; (7-oz) brok
-en Into bits 1/2 c Butter or margarine
— softened 1 c Boiling water
2 c All-purpose flour
5 1/2 c Granulated sugar
1/2 c Unsweetened cocoa powder
2 ts Baking soda
1 ts Salt
2 Eggs
1/2 c Sour cream
1 ts Vanilla
For frosting: 1 c Powdered sugar
1/2 c Unsweetened cocoa powder
2 c Whipping cream
2 ts Vanilla
Recipe by: St. Louis Post-Dispatch To prepare cake: Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round baking pans. In a small bowl, stir together chocolate bar pieces, butter and water until chocolate melts. In a large mixer bowl, stir together flour, sugar, cocoa powder, baking soda and salt. Gradually add chocolate mixture, beating on medium speed until well blended. Add eggs, sour cream and vanilla; beat until well blended. Beat on medium speed 1 minute. Pour batter into prepared pans. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes; remove from pans to wire racks. Let cool completely. To prepare frosting: In large mixer bowl, stir together sugar and cocoa powder. Add cream and vanilla; beat until stiff. Use to fill and frost cake. Refrigerate any leftover cake. Tester’s note: Very rich, light cake. Not too sweet, but with an intense chocolate flavor. From The Franklin House, Alton, Illinois. —–