Chocolate Cream Cake

Ingredients

For cake
3 unsweetened chocolate squares
2 1/4 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
2 1/4 cups firmly packed light brown sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup sour cream
1 cup boiling water
For Whipped Cocoa Cream
2/3 cup confectioners' sugar
1 teaspoon vanilla
1 pint heavy cream
1/2 cup unsweetened cocoa powder
Instructions:

• Melt chocolate in a small bowl over hot (hot boiling) water and cool.
• Grease and flour two 9x11/2-inch pans.
• Tap out excess flour.
• Sift flour, baking soda and salt onto waxed paper.
• Preheat oven to 350.
• Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
• Beat in vanilla and cooled chocolate.
• Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
• Stir in water (Batter will be thin). Pour into pans.
• Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
• Cool in pans 10 minutes, then turn on wire racks and cool completely.
• Split each layer in half crosswise to make 4 thin layers.
• Fill and frost with Whipped Cocoa Cream. Refrigerate.
• To make Whipped Cocoa Cream combine listed ingredients in a chilled medium size bowl.
• Whip ingredients in chilled medium bowl with chilled beaters until stiff.
• You can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling.