2 cups flour; unbleached, sifted
1 1/4 teaspoons baking soda
1 teaspoon salt
3/4 cup sour cream
2 eggs; large
4 ounces baking chocolate
1/3 cup butter or regular margarine
1/2 cup sour cream
2 cups sugar
1 /2 teaspoon baking powder
1/4 cup vegetable shortening
1 teaspoon vanilla extract
1 cup water
Frosting:
3 cups confectioners' sugar
3 ounces baking chocolate
Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute. Increase the speed to high and beat an additional 3 minutes, scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated 350 degree oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on the racks. Place one cake layer on serving plate. Spread with sour cream / chocolate frosting. Top with second cake layer. Frost sides and top of the cake with the remaining sour cream/chocolate frosting.
Sour cream/chocolate frosting: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well. Add chocolate, which has been melted and cooled and vanilla. Beat until smooth. For a good assembly of the cakes take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate.
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