SOUR CREAM CHOCOLATE LAYER CAKE

Steps:

• 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.
• 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.