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Sour Cream Chocolate Layer Cake

2 cups unbleached flour, sifted
2 cups sugar
1 1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup vegetable shorteneing
3/4 cup sour cream
1 teaspoon vanilla extract
2 eggs, large
1 cup water
4 ounces baking chocolate
1/3 cup butter or regular margarine
3 cups Confectioners' sugar
1/2 cup sour cream
3 ounces baking chocolate

Sift togetehr 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 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 F. 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.

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