2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon Clabber Girl Baking Powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups buttermilk or sour milk
1/2 cup softened butter
1 teaspoon vanilla
3 squares (3 ounces) unsweetened chocolate, melted and cooled
Chocolate Sour Cream Frosting
Chocolate curls and triangles
Grease and flour two 9x1 1/2-inch round baking pans; set aside.
In a large mixing bowl combine flour, sugar, Clabber Girl Baking Powder, baking soda, and salt. Add buttermilk, butter, and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds or till combined. Beat on medium to high speed for 2 minutes, scraping sides of bowl occasionally. Add eggs and cooled chocolate, beat for 2 minutes more.
Pour batter into the prepared pans. Bake in a 350° oven for 30 to 35 minutes or till a toothpick inserted near the centers comes out clean. Cool in the pans on wire racks for 10 minutes. Remove cakes from the pans. Cool completely on the racks. Frost with Chocolate Sour Cream Frosting. Garnish top with chocolate curls and triangles. Store in the refrigerator.
Chocolate Sour Cream Frosting: In a small saucepan heat and stir 1 1/2 cups semisweet chocolate pieces and 3 tablespoons margarine or butter till melted. Stir in 1/2 cup dairy sour cream and 1 teaspoon vanilla. Gradually add 3 1/2 cups sifted powdered sugar, beating till smooth.