| 3 squares unsweetened chocolate | 2 1/4 C packed light brown sugar |
| 2 1/4 C sifted cake flower * | 3 eggs |
| 2 tsp baking soda | 1 1/2 tsp vanilla |
| 1/2 tsp salt | 1 C sour cream |
| 1/2 C butter, softened | 1 C boiling water |
Melt chocolate over hot (not boiling) water; cool. Grease & flour two 9 inch by 1 1/2 inch (approx. 23 cm by 3.8 cm) baking pans. Sift flour, baking soda and salt onto waxed paper. Preheat oven to 350 degrees Farenheit. (175 degrees Centigrade)
Beat butter, sugar and eggs in a large bowl with an electric mixer on high until light & fluffy. (about 5 minutes) Beat in vanilla & cooled chocolate. Stir in dry ingredients, alternating with sour cream, beating well until smooth. Stir in water. (batter will be thin) Pour into pans.
Bake 35 minutes, or until centers spring back when lightly pressed with a fingertip. Cool in pans 10 minutes; turn out on wire racks; cool completely.
Split each layer in half crosswise to make 4 thin layers. Spread each with Whipped Cocoa Cream, and frost entire outside.
WHIPPED COCOA CREAM: Whip 1 pint heavy cream, 2/3 C confectioners sugar, 1/2 C cocoa & 1 tsp vanilla until stiff.
* I usually use regular flour and sift it twice, then measure out 2 C and 2 tablespoons.
Notes: