Chocolate Cream Cake
2 ¼ cups sifted cake flour
2 tsp. baking soda
½ tsp. salt
½ cup butter, softened
2 ¼ cups firmly packed light brown sugar
3 eggs
1 ½ tsp. vanilla
1 cup sour cream
1 cup boiling water
Melt chocolate over hot water. Set aside. Cool. Sift flour, baking soda and salt. In another bowl, beat butter, sugar and eggs at high speed until light and fluffy. Beat in vanilla and cooled chocolate. Stir in dry ingredients, alternating with sour cream, beating until smooth. Stir in water. Batter will be thin. Grease and flour two 9-inch round pans. Tap out excess flour. Pour batter evenly into each pan. Bake at 350 degrees for 35 minutes. Cool in pans for 10 minutes, then turn out onto wire racks. Cool. Split each layer in half crosswise to make 4 layers. Fill and frost with frosting.
Chocolate Cream Cheese Frosting
6 Tbls. cream or milk
1 ½ lbs powdered sugar, sifted
6 Tbls butter
4 oz. (squares) unsweetened chocolate
Melt butter and chocolate together, beat in cream cheese. Alternating sugar and cream beat into chocolate mixture. Frost middle and sides of cake. Refrigerate.
