3 oz Unsweetened chocolate

-squares 1/2 c Butter or margarine;

-softened 2 1/4 c Brown sugar; firmly packed

3 Eggs

1 1/2 ts Vanilla extract

2 1/4 c Cake flour; sifted

2 ts Baking soda

1/2 ts Salt

8 oz Commercial sour cream

1 c Boiling water

Whipped cream filling ; see recipe for Chocolate mocha frosting ; see recipe for Recipe by: Southern Living

Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Cream softened butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla; mix just until blended. Combine flour, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixure. Stir in boiling water. (Batter will be thin.) Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick

inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split cake layers in half horizontally to make 4 layers. Spread Whipped Cream Filling between layers; spread Chocolate Mocha Frosting on top and sides of cake.

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