Chocolate Sour Cream Cake

• 2 cups flour
• 2 cups sugar
• 1 cup water
• 3/4 cup sour cream
• 1/4 cup butter
• 1 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla essence
• 1/2 teaspoon baking powder
• 2 eggs
• 4 ounces unsweetened chocolate (melted)

• 1/2 cup butter
• 4 ounces unsweetened chocolate
• 2 teaspoons vanilla essence
• 4 cups icing sugar (sifted if lumpy)
• 1 cup sour cream

Cake: Preheat oven to 350° F. Measure all cake ingredients into large bowl and beat at low speed with electric mixer for 1/2 minute. Then beat for 3 minutes at highest speed. Pour into greased and floured cake pans (2 9" pans or 3 8" pans). Bake for 20-25 minutes. Cool.

Frosting: Melt butter and chocolate over warm water (it's ok to do this in the microwave instead). Cool. Add icing sugar. Then blend in sour cream and vanilla. Beat until smooth.

Note: Make sure the sour cream is at room temperature when making the frosting or it will seize (or harden). If this happens, you have to beat the frosting for days to get it smooth.