Chocolate Layer Cake

2 C. all-purpose flour............................1/3 C. butter, softened

1-1/2 C. sugar......................................1-1/2 C. sour cream

1 t. baking powder...............................1-1/2 t. vanilla

1 t. baking soda...................................3 oz. (3 squares) semisweet chocolate, melted & cooled

1/4 t. salt .............................................1 C. semisweet chocolate chips

2 eggs, lightly beaten...........................Fast Fudge Frosting (recipe follows)

1- Position rack in center of oven; preheat to 350°. Grease 2 (9") round cake pans; line with waxed paper; grease again; dust with flour.

2- In a medium bowl, whisk or stir together flour, sugar, baking powder, baking soda & salt; set aside.

3- In a large bowl, using electric beaters, beat together eggs, butter , sour cream   vanilla till smooth & blended; stir in melted chocolate.

4- Using a rubber spatula, gradually stir in dry ingredients, blending well after each addition. Stir in chocolate chips. Pour batter into prepared pans, dividing equally.

5- Bake 20 to 25 minutes, or until pick inserted near center of cakes comes out clean. Remove pans to wire racks, and cool for 10 minutes. Run the tip of a sharp knife between cake & pan to loosen. Invert pans onto other racks; gently peel off waxed paper. Place paper loosely on layers & invert onto other rack to finish cooling.

6- Fill & frost with Fast Fudge Frosting (or frosting of your choice).

Yield: one 9 inch, 2 layer cake.

Fast Fudge Frosting

8 oz. (8 squares) semisweet chocolate, coarsely chopped

1 C. heavy cream

1 T. rum (optional)

1- In the bowl of a food processor, and using the steel blade, process chocolate until finely chopped.

2- In a small, heavy saucepan, heat cram just until tiny bubbles appear around edges of pan. Turn on food processor & pour hot cream thru feed tube in a steady stream, processing till smooth. Blend in rum, if desired. Cool to room temperature without stirring; frosting will thicken as it cools.

(If using a blender, chop chocolate till very fine, add hot cream 1/4 C. at a time, processing till smooth.)

Yield: Enough to fill & frost an 8- or 9- inch 2-layer cake, or to frost a 10" tube cake, or a 9x13" sheet cake.

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