Categories: Chocolate, Cakes/choc. 
      Yield: 12 servings 
  
      2 c  Flour; unbleached, sifted           2 c  Sugar 
  1 1/4 ts Baking soda                       1/2 ts Baking powder 
      1 ts Salt                              1/4 c  Vegetable shorteneing 
    3/4 c  Sour cream                          1 ts Vanilla extract 
      2 ea Eggs; large                         1 c  ;water 
      4 oz Baking chocolate                    1 x  ----------frosting---------- 
    1/3 c  Butter or regular margarine         3 c  Confectioners' sugar 
    1/2 c  Sour cream                          3 oz 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. NOTE: I have seen 
  reference to people having trouble with their layer cakes and how they 
  rise.  Try this little trick when making this cake. 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. Also the trimmings 
  are great eating just plain for the cook or for the kids.