Chocolate Sour Cream Cake

Grease two 9-inch cake pans.

Melt the chocolate and butter together in the top oart of a double boiler set over barely simmering water.

Stir ingredients, remove the top pan and let the mixture cool slightly.

Stir in the sour cream and blend ingredients thoroughly.

Combine the flour, baking soda, baking powder and salt in a bowl and set aside.

Beat the eggs and sugar in the bowl of an electric mixer set at medium speed for two minutes, or until well blended.

Add the chocolate mixture and and vanilla extract and blend in thoroughly.

Add the flour mixture alternating with the milk and blend ingredients to a smooth batter.

Pour batter into the greased cake pans.

Bake for 30-35 minutes or until a cake tester inserted into the center comes out clean.

Cool in pans for 10 minutes, then invert on to a cake rack to cool completely.

Frost and serve.

Frosting: 3 ounces unsweetened chocolate 1/2 cup softened butter 1 lb.

confectioner’s sugar, sifted 6 TB.

milk, approx.

vanilla extract Melt the chocolate in the top oart of a double boiler set over barely simmering water.

Remove the top pan and let the chocolate cool slightly.

Cream the butter in the bowl of an electric mixer set at medium speed.

Gradually add half the sugar and beat it in.

Add the chocolate and blend it in thoroughly.

Add the remaining sugar alternating with the milk, blending ingredients thoroughly.

Blend in the vanilla extract.

Add droplets more milk as necessary if the frosting is too thick to spread properly.