2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. butter or margarine, softened
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
4 oz. melted unsweetened chocolate (cooled to room temp)
Grease and flour (or Pam) 13x9 pan or two 9" round pans. Measure all ingredients into large mixing bowl. Mix 1/2 minutes on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans.
Bake at 350 deg: 40-45 minutes for 13x9; 30-35 for 9" rounds
Cool before removing from the pans.
For cupcakes, fill paper-lined muffin cups 1/2 full. Bake 20-25 minutes. Makes about 3 dozen.
Sour Cream Chocolate Frosting
1/3 c. butter or margarine, softened
3 oz. melted unsweetened chocolate, cooled
3 c. confectioners' sugar (powdered sugar)
1/2 c. sour cream
2 tsp. vanilla
Mix better and chocolate well. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth and of spreading consistency.